Pork Chops with Apricot Sauce

A lovely, cold weather, comfort food dinner, served with cheddar cheese grits and tomatoes and mozzarella.

Pork Chops with Apricot Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

4-bone-in or boneless pork chops – 1- 1 1/4″ thick
2 T Canola oil
salt and pepper

Preheat oven to 375 degrees Fahrenheit.
Season both sides of pork with salt and pepper.
Brown chops over medium-high heat. Cover pan and transfer to oven and roast for 7 minutes or until desired doneness.
Rest Chops before serving. Do not wash pan as the pan juices will be a good base for the Apricot sauce.

Apricot Sauce

  • Servings: makes 1 cup
  • Difficulty: easy
  • Print

1 cup yellow onion, diced
2 t ground coriander
1 t ground cumin
1 T garlic, minced
2 t fresh ginger, minced
2 T apple cider vinegar
2 cups apple juice
1 cup low-sodium chicken broth
1/3 cup apricot jam
1 cup dried aprocots
2 t lemon zest
2 T unsalted butter
1T minced fresh parsely
1T minced fresh thyme
salt to taste

Combine onions and spices in medium sauté pan and cook over medium/medium-high heat until onions are caramelized, about 10 minutes. Add garlic and ginger and sauté for 1 minute.

Deglaze pan with vinegar.

Add juice and broth and simmer until reduced by half – about 10-15 minutes.

Stir in jam until combined.

Stir in dried apricots and lemon zest and simmer until thickened – 10-15 minutes.

Remove pan from heat and finish with butter and herbs. Salt to taste,

Serve over cooked pork chops.

Cheddar Cheese Grits

  • Servings: makes about 4 cups
  • Difficulty: easy
  • Print

2 T unsalted butter
1/2 cup yellow onion, diced
4 cups whole or 2% milk
1 cup instant white grits
1 cup Cheddar cheese, grated
1/2 cup Parmesan cheese, grated
sliced scallions
salt and pepper to taste

Sauté onion in butter in a large saucepan over medium/medium-high heat. Cook until soft, about 5 minutes.

Add milk and bring to a boil. Gradually whisk grits into boiling milk, stirring constantly to prevent lumps. Cook, stirring often, until desired consistency is achieved, about 5 minutes for thick, but not stiff grits. They will continue to thicken upon standing off heat.

Remove from heat and stir in cheeses until melted. Stir in scallions and salt and pepper to taste. If grits are too thick, you can thin them with a little hot milk.


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