Apricot Glazed Pork Chops
Prep Time
Makes
Cooking Mode
2¼ lbs. thin-cut, bone-in pork loin chops
Salt and freshly ground pepper
1 tbsp Compliments Butter
1 tbsp Sensations Extra Virgin 100% Olive Oil
1 can Compliments Beef Broth
¼ cup Compliments Pure Apricot Jam
1 tbsp Sensations Original Dijon Mustard
1 ½ tbsp Compliments Cornstarch, mixed smoothly with 2 tablespoons water
2¼ lbs. thin-cut, bone-in pork loin chops
Salt and freshly ground pepper
1 tbsp Compliments Butter
1 tbsp Sensations Extra Virgin 100% Olive Oil
1 can Compliments Beef Broth
¼ cup Compliments Pure Apricot Jam
1 tbsp Sensations Original Dijon Mustard
1 ½ tbsp Compliments Cornstarch, mixed smoothly with 2 tablespoons water
Directions
1Season pork chops to taste with salt and pepper.
2In a 12 or 14-inch frying pan, combine butter and oil over medium-high heat.
3When pan is hot, add as many chops as will fit in pan in a single layer. Cook until undersides are lightly browned, about 4 minutes.
4Turn chops over and cook until other side is browned and pork is no longer pink in center (cut to test), about 2 more minutes.
5Transfer cooked chops to a serving platter and keep warm.
6Repeat to cook remaining chops; transfer as cooked to platter.
7Add broth, jam, and mustard to pan. Whisk until well blended. Bring to a boil over high heat stirring often, until sauce is reduced to 3/4 cup, 4-6 minutes.
8Add cornstarch mixture and stir until sauce thickens (this will only take a few seconds).
9Spoon sauce over chops and serve.
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