Tags
apricot preserves, Dijon mustard, food, mondays on main st, onions, pork chops, recipe, red wine vinegar, white wine
Time was not on my side while making our dinner. Or maybe you could say daylight wasn’t on my side.
Thank you so very much for having some patience with my photos in today’s Mondays on Main St. post.
Let’s push on and talk about technique.
Have you ever found a certain recipe or cooking technique that works so well (read: everyone enjoys their dinner + complaining is kept at a minimum) that you just repeat it with a few variations here and there?
If ain’t broke, right?
Well then, we are on the same page today you and me.
Several months back I shared this recipe for peach glazed chicken, which is done in the oven (perfect if you’ve got lots going on and can’t stand at the stove top), and it has a very similar list of ingredients to today’s apricot glazed pork chops.
I’ve also shared apricot-glazed chicken thighs (please, no judgement on the photos…they are not very good). This one is also done in the oven with apricot preserves and cider vinegar.
My friends, there is something about that sweet and sour combo that does it for me every time.
This recipe is so forgiving. I made it with pork chops, but you could make it with boneless chicken breasts.
Doesn’t that make things easy?
It’s the perfect way to kick off your week.
I used a 1/2 cup of chopped onion. If your children are horrified at the sight of onions simply leave them out.
You’ll need 4 boneless pork chops (center cut). Season with kosher salt and freshly ground black pepper and then brown them in 1 tbsp of olive oil and 1 tbsp unsalted butter in a hot skillet. Turn them after 3 minutes and brown for an additional 3 minutes on the other side. Remove them to a warm plate and cover with aluminum foil.
Once you’ve sauteed 1/2 cup of chopped onions and deglazed the pan with 1/2 cup of white wine, you’ll add 1/4 cup apricot preserves, 1 tbsp red wine vinegar and 1 1/2 tspDijon mustard to the pan, stirring to combine. Reducing the heat to simmer the apricot-onion mixture. Return the pork chops to the skillet and nestle them into the sauce, spooning some sauce over each pork chop. You can garnish each serving with chopped green onions, if desired.
Apricot-Glazed Pork Chops
Ingredients
1 tbsp olive oil
1 tbsp unsalted butter
4 4-5 ounce boneless pork chops
Kosher salt
freshly ground black pepper
1 small onion, chopped (about ½ cup)
½ cup white wine
¼ cup apricot preserves
1 tbsp red wine vinegar (or cider vinegar)
1 ½ tsp Dijon mustard
green onions, chopped (optional)
Method
In a 10-inch skillet, heat olive oil and butter over medium-high heat. Season pork chops with salt and black pepper. When hot, add pork chops to skillet and brown each side for 3 minutes. Remove them to a warm plate or platter and cover with aluminum foil.
Add the chopped onions to the skillet and saute until translucent. Add the white wine to the onions, stirring with a wooden to loosen any brown bits from the pan. Wine should be reduced to nearly half and then reduce heat to low. Add in the preserves, vinegar and mustard and stir to combine. Return pork chops to skillet and spoon sauce over each chop. Let chops simmer in sauce for 2 minutes.
Remove skillet from heat. Transfer pork chops to serving platter, pour sauce over each and garnish with chopped green onions.
Serves: 4
Pork chops go great with fruits. I’ve made it with apples before and chicken with peaches. You’res look great! Next time I make pork chops I’ll try this, thanks!
I adore pork chops with apples! That is such a lovely combination, particularly with sage and maybe a touch of real maple syrup. Thank you very much for dropping by today.
Allison
looks amazing! I should try it 🙂
Well, thank you! It is very simple and lends it self well to variations.
just the kind of recipe I like.
Looks delicious!
Thank you, Bernice…that’s so nice of you to say! I hope you are well and enjoying the fall season. I can hardly believe Thanksgiving is next week!
I can’t believe it is Thanksgiving next week. I don’t think it has really sunk in yet!!
And, we’re getting an extra week leading up to it. Unfortunately, I think Christmas is going to come much too quick!!
I know exactly what you mean. If I find something the whole family is happy to eat I stay with and serve it up time and time again disguised with any number of variations. Love the idea of using preserves with pork. As always your photo looks incredibly appetizing.
I’m so happy to hear I’m not the only one! Sometimes, those recipes are the easiest to pull together since there is a simple list of ingredients to gather and the technique is one that we’ve got down pat. Of course, it’s wonderful that everyone gathers round the table to eat without complaint!
Thank you for your kind words! 🙂
Allison
These photos look wonderful! There’s no “bearing with” at all 🙂 I know how you feel, though — it’s so frustrating to feel that you’ve created something delicious but the weather or the light isn’t on your side, or your camera just doesn’t seem to be cooperating. But these pork chops look delicious and I think you pulled it off wonderfully. 🙂
Oh well, thank you. 🙂 I’ve realized that if I’m not ready to photograph by 4:50, then it’s too late. Lesson learned…even with editing and my minimal camera skills.
There’s something about the combination of pork and fruit. They are lovely together. Thank you again!
I love a forgiving recipe, especially on a Monday night! These pork chops look delicious! And I hate the constant battle with the daylight for pictures – it makes it impossible for me to photograph anything on weekdays. You did a great job though!!
Oh, me too…it’s a wonderful way to start the week!
Thank you for saying that. It’s tough to get everything done in time, especially with work. It sounds like you are in the same boat. I’m enjoying your Thanksgiving series, by the way!
Our days are so dark so early now, my Christmas wreath is almost black, lol! Love this recipe! I have a thing for sweet and sour too and I know my family would love this for dinner! xx
I haven’t quite gotten used to darkness hitting about 5:00pm and it sounds like you’re not quite up for it either! The boys don’t like it since it limits their playtime after school 😦
I’ve got this recipe firmly planted into our monthly dinner rotation with variations. And, I must tell you it’s wonderful to sit down to dinner without trying to coax them into eating. Yay!
I’ve never tried apricots and pork together, but I’ve tried it with other fruit and it always work so well. I should give this a try! looks extremely delicious!
I do love the pairing of fruit with pork, chicken or fish. Apricots are especially good with pork. Let me know if you put your own twist on this dish!
Thank you for dropping by!
Allison
i will!! thank you Allison!
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