The rich glaze really dresses up the pork chop, and the unique flavors give it a not-another-pork recipe zip and zest.
I have nights where I don’t care what dinner looks like, I just want to get it on the table before mutiny breaks out. Hopefully, I’m not the only one.
Then, there’s night when I need a fancy looking dinner. Like Iggy Azalea fancy. You know, for when you’re having company, or want an extra special meal. This is my fancy meal.
The best part is that it’s quite easy and quick too, so that’s my favorite kind of fancy–fancy without all the fuss.
Every time I make it I declare I need to make this the next time we have company because it’s so beautiful and flavorful, but then I think better of it, because then it means I’d have to share.
Share or not, enjoy this recipe!
(And lest you worry, the Brussel sprouts recipe is in the queue to be shared too!)
- 1 and ½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon pepper
- 4 boneless pork chops
- olive oil for coating pan
- another 1 Tablespoon olive oil
- 1 clove garlic, minced (or ½ teaspoon if jarred)
- 1 teaspoon ginger powder
- ½ cup chicken broth
- ⅔ cup apricot preserves* see note
- Heat a large skillet over medium high heat with olive oil.
- While the pan is heating, combine the salt, garlic, onion and pepper. Lightly dip one side of the pork chops in the mixture.
- When pan is hot, place the pork, spice side down, in the hot pan. Sprinkle the remaining spice mixture on the top of the pork chops. Cook the pork for 3ish minutes and then flip and cook an additional 3ish minutes (until both sides are nicely browned). Remove the pork from the pan and cover with foil to keep warm.
- Reduce the heat and add the additional 1 Tablespoon of olive oil. Add the garlic and ginger. Saute for about 30 seconds while stirring. Add the chicken broth and bring to a simmer. Use a spatula to scrape up the delicious browned bits from the bottom of the pan and continue to simmer for 1 minute.
- Whisk in the preserves. Bring the sauce to a simmer and return the pork to the pan. Cook for an additional 2-3 minutes on each side or until cooked through.
- Remove from heat and let the pork chops rest for 5 minutes before serving. Serve over rice or quinoa and spoon the sauce from the pan over each piece of pork--don't let that stuff go to waste! Use every precious drop.
Adapted from Our Best Bites: Mormon Moms in the Kitchen