Tonight's Dinner: Apricot glazed pork chops
Pork chops are wonderful baked, seared, grilled or stuffed. But adding a sweet, fruity glaze to them makes for a delightful dinner any night of the week.
I've made all sorts of pork chops before. I've grilled them on the barbecue. I've also smothered them in barbecue sauce, seared them in a pan, baked them in the oven; I've even stuffed them. I usually stuff my chops with different kinds of fruits from apples to cranberries, but I'd never thought of using the fruit as a glaze to put over the chops. Amy at Sing For Your Supper changed all that this week when she suggested cooking a sweet apricot jam with thyme and glazing the chops with it. The end result was a sweet and savory protein that melted in my mouth. This may sound like a difficult recipe to recreate, but it couldn't be easier. All you need are a few ingredients, about 30 minutes and you've got an amazing dinner that will make everyone beg for seconds.
Apricot glazed pork chops
- 4 boneless pork chops
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/3 cup apricot jam
- 2 tablespoons fresh thyme
- Juice of 1 lemon
- Preheat oven to 400 degrees F.
- In a large oven-safe skillet, heat the oil over medium-high heat. Sprinkle the chops with salt and pepper to taste and place in the skillet. Sear for four minutes per side. Place the pan in the oven and cook the chops for 20-25 minutes, or until cooked through. Once done, transfer the chops to a plate and set aside.
- Place the same skillet you used to cook the chops over low heat. Whisk together the jam and thyme and cook until heated through and the jam becomes a liquid. Stir in the lemon juice.
- Place the chops on each of the four serving plates. Spoon apricot glaze over chops and serve.