We have 3 pigs in our freezer. Truth be told, I’m not crazy about pork chops. They’re usually dry Â & hard to chew, in my opinion. But when you’re pig farmers, you end up with a few pork chops (unless you have it all made into sausage–but The Farmer likes pork chops, so we don’t do that). I have come up with some yummy recipes that even make me (the pork chop un-fan) appreciate pork chops. This is one of those recipes.
Pork Chops with Apricot Sauce
2 large pork loin sirloin or
4 small bone-in pork chops
sea salt and black pepper
1 TB butter or ghee,
plus extra for greasing
1/2 c chicken broth (homemade is best)
1/2 c apricot preserves, no sugar added
2 TB dijon mustard
Preheat oven to 350Â°F. Grease a baking dish with butter, set aside. Season pork chops on all sides with
salt pepper. Heat butter in a skillet, brown the pork on for about 3 minutes on each side. Place pork in the
greased baking dish. Bake for 8 to 10 minutes, or until internal temperature of meat reaches 155Â°F.
Deglaze the skillet with chicken broth by scraping up any browned bits. Reduce broth by about half,
whisk in apricot preserves and cook for about 3 minutes. Stir in the dijon mustard. Transfer pork back into
the skillet and turn several times, cooking for about 2 minutes. Serve hot, spoon sauce over pork for