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Apricot Glazed Pork Chops



It’s 15 degrees below 0 this morning ~ that’s -15, and with wind chill, it feels like -30!

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.




The piquant sauce turned out to be a powerhouse glaze for the tender juicy pork chops ~ I helped myself to more than a little extra glaze.  It’s a great simple entrée for a weeknight meal, that’s plenty good for company. 

I can see this glaze for pork tenderloin in the near future, and for pork chops on the grill, if it ever warms up out there… 


Apricot Glazed Pork Chops 
Adapted

Ingredients:

2 thick pork chops, excess fat trimmed
Salt and seasoned pepper
Cooking spray
1 medium onion, cut into wedges
½ cup apricot preserves
1 tablespoon Dijon mustard
½ cup white wine (or water)
1 teaspoon paprika

Method:

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.


ENJOY!




Comments

  1. Pam,
    You are right on about the temps and wind chills, same here in the western burbs. Your pork chops with that amazing glaze will brighten any winter day. I made a similar glaze with orange marmalade and Dijon mustard over pork chops, soon to post. We must have been on the same wave length:)

    ReplyDelete
  2. I had to re-read when you said you put the chops in the freezer to thaw. Whew....y'all are cold in your area.

    I'm not big on steak, but put a pork chop in front of me and my face smiles. That sauce makes a good thing even better!

    Stay inside...bundle up....keep warm.
    shug

    ReplyDelete
  3. Helolo Pam,havnt been on blogger for quite some time.Pleasantly surprised how your blog improved and looks so nice.Love the sauce in your recip.Please come visit me as well.February will be Mrs.Annabels (My fellow kiwi) Langbeins recipes.Greeting from sunny New Zealand

    ReplyDelete
  4. Dear Pam,
    I love pork. I have not made it in a while, since Christmas, but that is a while for me.
    The glaze would be perfect for ribs, chicken anything. I am sure it was terrific.
    Please stay safe and warm and cozy.
    Blessings dear. Catherine xo

    ReplyDelete
  5. I can see this on our table!! I had to laugh at your comment re putting the pork chops into the freezer. In fact, I thought it was so funny, I quoted you on FB!!
    How much longer is this going on???? I'm over the snow, ice and cold weather. Spring or fall would be nice.

    Best,
    Bonnie

    ReplyDelete
  6. Your pork chops look so pretty and I adore anything with Dijon. Stay warm Pam.
    Sam

    ReplyDelete
  7. I like mustard with pork. That's a great glaze, Pam! Sweaters are coming in handy this winter.
    Stay warm,
    ~Judy

    ReplyDelete
  8. Oh, I bet that was good!
    I'm sure it would kick up
    grilled one notches.

    M :)

    ReplyDelete
  9. How delicious this sounds, Pam! I really enjoy apricot glaze, and it certainly sounds like it would be perfect with pork tenderloin!

    This has really been a wild winter! I hope you are able to stay safe and warm!

    ReplyDelete
  10. Pork and fruit are always a winning combination. I would really enjoy these pork chops.

    Stay warm!!!

    ReplyDelete
  11. Pam, I'm not really into 'sweet' on my meat but with the added spices, these glazed pork chops sound pretty good! Thanks for the recipe... We manaaged 2 - 3 inches of snow today and it will go down to 11 tonight. It's not Chicago, but its still fairly cold and no one down here handles snow well! Take Care, Big Daddy Dave

    ReplyDelete
  12. We are having the same horrible weather. But on the good news front, I have all the ingredients for making your chops, so hope to have this on our menu soon@

    ReplyDelete
  13. I moved from the Midwest because of this weather but boy, it has been brutal this year. Great glaze on the chops! I've tried it on chicken and it is wonderful!

    ReplyDelete
  14. This is definitely my kind of sauce, sweet and sour! Beautiful pork chops Pam, stay warm and safe my dear!

    ReplyDelete
  15. Sounds very good to me, love apricots in cooking. Have a good day Diane

    ReplyDelete
  16. Great idea.. and I have some apricot preserves in the fridge that I was just trying to figure out what to do with :)
    I wish I could send you some of our warm weather... It's supposed to be 75 here today!!

    ReplyDelete
  17. I laughed at your comment about putting the chops in the freezer to thaw. They look so pretty and you are right about the sauce being good on other things. Think I will try it with a pork tenderloin. Hope you thaw out soon Pam.

    ReplyDelete
  18. The chops look delicious Pam. Many folks in the BBQ world use apricot for a pork glaze.

    ReplyDelete
  19. Well, at least you still have your sense of humor, Pam. I'm quickly losing mine:) Your pork chops just may save the day. They look so bright and shiny, I'm sure Spring must be right around the corner...I can dream:)

    Thanks for sharing, Pam...

    ReplyDelete
  20. Omg, 15 below and I thought that we had it bad with the ice storm and a low temp. of 21! lol These pork chops look scrumptious and the sauce is fab! Thanks for another great recipe and stay warm, cher!

    ReplyDelete
  21. Apricot glaze is so perfect for pork! Stay warm!!

    ReplyDelete
  22. haha.. stay warm!
    I love sweet sauce, especially on pork! Most of the time I back my pork chops with cinnamon ~ it's yummy!
    I will have to make the apricot this week.. sounds good.
    Have a great weekend.

    ReplyDelete
  23. Oh these look so good Pam! Now I need to go get some pork before this next cold front comes in!

    ReplyDelete
  24. It has been cold, hasn't it? I'm not a pork chop fan, but I think that glaze would be yummy on some chicken! :)

    ReplyDelete

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