This recipe is perfect for a busy weeknight dinner! Super easy to prepare and so delicious. Even your kids will flip over this sweet & savory pork.
1 c chicken stock
2 tsp good quality Dijon mustard
1 tbl red wine vinegar
1/4 c apricot jam
2 tbl olive oil
6 boneless, center-cut pork chops, trimmed of the fat
2 garlic cloves, cut into large slices
1/4 c of chopped dried apricots
Pinch of salt
Pinch of freshly ground black pepper
In a small mixing bowl whisk the stock, Dijon, red wine vinegar & apricot jam/preserve.
Heat the olive oil in a large skillet over medium heat. Salt and pepper the pork and place the chops in the hot pan. Brown each side for about 7 minutes.
Remove the pork and place on a dish. To the hot pan add the stock mixtures to the pan and scrape up the brown bits with a spatula (deglazing). Add the garlic and diced apricots. Reduce heat to a simmer. Add the pork back to the pan and cook for about 8 additional minutes. Then place the pork on a platter (tent with foil to keep warm) and turn the flame up to high to reduce the sauce further. Pour over the pork and serve.