REC. & REV. Pork Chops with Apricot Sauce

GF brought me this recipe a while back.I told her I would fix it the first night we had a break from the 100+ degree days we've been having.We got the break today so I fixed it tonight and .........WOWSER!!! One of the BEST pork recipes I've ever made.Chops were very tender and the sauce was...........I licked my plate clean.LOL

4 bone in pork chops

salt and pepper to taste

2 Tbsp. oil

1/2 cup chicken broth

1/2 cup apricot preserves

2 Tbsp. Dijon mustard ( used champagne mustard) (see that chefly)

Preheat oven to 350.Mist a baking dish with cooking spray.Season chops with salt and pepper.Heat oil over medium high heat in a large skillet.Add chops;cook for 3 minutes on each side.Transfer to baking dish;roast for 10 minutes.Pour off fat from skillet;add broth.Bring to a boil and cook down to 1/2, about 5 minutes.Add preserves and bring back to a boil.Cook,stirring ,till thick and syrupy.Stir in mustard.Lower heat to medium and return chops to skillet,turn over.Spoon remaining sauce over chops. Depo!!!

Now that is something even I would eat. Thanks Depo.

BJ

Depo,

My family was so impressed with your Black Forest Pot Roast I made (wish you could have seen DH with the gravy--just spooning it on like no tomorrow!), that I have copied this recipe. 

I told DH that you said the gravy on this one was excellent too, so he's really excited!

Thanks for sharing

The sauce is pretty thick so he won't be spooning it all over evrything. If you want a thinner sauce don't reduce the broth,just add the preserves as soon as the broth boils then add the mustard.I prefer it thick, makes the sauce more sweet/tart. Depo!!!

OH..Yum!  Thanks depo!  I can't wait to try this out on my DH.  He's gonna love this...

 

((hugs))

Dee

 Thanks depo! I'll use Dijon in your other recipe. This recipe does sound "lick your plate" good. Copied.

chefly

Thank you for this recipe. Sounds like a must try soon.

 This sounds great! BUT...wait a minute...no jalepenos? What's up with that?

 

I bet you could mince a jalepeno into this and it would be great too!

 

shannon

This is a 5 fork winner!~  I have made that sauce before and it is wonderful!~  ~   I used it with a  Pork Tenderloin Roast~   awesome~  Thanks Depo and  Sg is right No Jalapenos~    Janie

Shannon & Janie,ya know every once in a while I post a recipe with nothing hot in it just to see who's on their toes.Way to go,ya'll win the prize.LOL Depo!!!

Gm Early Bird~  ~   Janie

Depo,I just found and copied your great recipe. Don't listen to Shannon about spicy food. I don' t care for hot/spicy food.We did not grew up with it. All your recipes are very good. Thank you! Renate

Depo,I just copied the recipe and I read through it.I am a little bit confused:After you brown the chops,you put them in the oven for 10 minutes in a baking dish or do you roast them in the frying pan.? Thanks,Renate

Renate, put them in a baking dish for 10 minutes. Depo!!!

Depo ,I thought I am a pretty good cook,but I think I give up cooking. I followed your recipe excactly, the only thing,I did not boil the sauce down,since I like more sauce. I had pork tenderloin chops ,but maybe I should have chops with bones? They are tough and don't have much taste,but the sauce is delicious. If I cut up the pork chops and simmer them longer in the sauce,would they get tougher or softer? Maybe I only give up cooking pork. I just like to cook and also to bake,where I seldom have a disaster.Thank you,Renate