It’s so cold that I put the pork chops in the freezer to thaw!
Seriously, last night’s dinner of pork chops was delicious, and it’s all because of the “just right” slightly sweet savory glaze. This is a Better Homes and Gardens recipe, combining apricot preserves with Dijon mustard and white wine.
Apricot Glazed Pork Chops
2 thick pork chops, excess fat trimmed
Salt and seasoned pepper
½ cup apricot preserves
1 tablespoon Dijon mustard
½ cup white wine (or water)
1 teaspoon paprika
Season pork with salt and pepper.
Spray skillet with non-stick cooking spray and place over medium-high heat.
Add chops and onions, and brown chops on both sides.
Cook for 4-5 minutes.
In a small bowl, combine remaining ingredients and pour over meat.
Reduce heat to medium and cook covered until pork is cooked through, and fork tender.
Place on platter and top with sauce and onions.