I’m trying to remember if apricot jelly pork chops is a recipe I invented or one I found in a magazine years ago. I haven’t made it in years but I remember being a newlywed and trying out some kind of concoction like this that was so good it felt like magic. After I’d cooked the chops I drained their juice and mixed it into my mashed potatoes… Dave still talks about how good that meal was. Y’all are gonna love this dish!
Start by seasoning the pork chops on both sides with a bit of salt and pepper. Sear the chops in a skillet on both sides, with the olive oil.
Transfer the chops to a plate or platter and then add in the onions, garlic and apples, and sauté until golden and translucent.
Stir in the chicken stock and apricot jelly and lower the heat. Simmer until reduced and slightly thickened.
Once thickened, drop the chops back into the sauce, making sure to submerge them into the sauce somewhat. Simmer for about 10 to 15 minutes.
Garnish apricot jelly pork chops with a bit of fresh parsley and serve with mashed potatoes on the side. Then spoon some of that sauce over the potatoes and chops when serving.
- 6 to 8 thin bone-in pork chops
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 tablespoon olive oil
- 1 medium yellow onion, sliced
- 2 garlic cloves, minced
- 2 green apples, diced
- 1 cup chicken stock
- 1 cup apricot jelly
- 2 tablespoons chopped fresh parsley
- Set a large skillet over medium-high heat with the olive oil. Season the chops on both sides with 1 teaspoon salt and 1 teaspoon black pepper. Sear the pork chops, in batches, until browned on both sides, about 3 to 4 minutes per side. Transfer to a plate or platter and set aside.
- Add the onion, garlic and apples to the same skillet and cook until soft and translucent, about 5 to 8 minutes. Deglaze the pan with the chicken stock, making sure to scrape up the browned bits with a wooden spoon. Stir in the apricot glaze, lower the flame and cook until slightly thickened and reduced. Return the chops to the sauce and simmer for about 10 to 15 minutes. Serve with a garnish of fresh parsley with mashed potatoes.