Way back when I was a kid, pork chops were a huge staple in my house. They were always on the plain side, but always paired with apple sauce. Always. So pork chops and fruit will be my jam for life. No pun intended.
I’ve seen many a recipe for pork chops with fruit and various preserves, but apriot holds a special place in my heart. I like them as a sauce for meatballs, in my grilled cheese (seriously, it’s awesome!), and definitely on toast, waffles, and pancakes.
So, it was all about the apricot with these one pan apricot rosemary pork chops.
The rosemary was selected based on some research in my beloved Flavor Bible. You can find the best and weirdest food pairings in here. Look up the food you’re looking to pair and it gives you popular combinations. So, apricot + rosemary = win.
We ate these with some white rice, which soaked up all the apricot sauce like a dream. Next time I think I’ll try this in a slow cooker to see what results I can get. Let me know if you try it (and with what fruits!) and how it turns out. Don’t forget to tag me @bijouxandbits so I can share it, too!
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Ingredients
- 4 thin pork chops (about 1 lb.)
- pinch of salt & pepper
- 1 Tbsp olive oil
- 1 apricot, peeled and sliced
- ½ cup apricot preserves (I used sugar free)
- 2 Tbsp butter, divided
- 1 Tbsp balsamic vinegar
- 2 Tbsp water
- ½ tsp dried rosemary
- ½ tsp dried ginger
- ⅛ tsp salt
Instructions
- Pat pork chops dry with a paper towel and season both sides with salt and pepper.
- Over medium-high heat in a large skillet, heat olive oil and add the pork chops. Let the pork chops cook until browned on each side (3-5 minutes per side, depending on thickness), then transfer to a plate to rest.
- Using the same skillet, melt 1 tablespoon of butter. Add the apricot slices and allow to cook until soft, about 4-5 minutes.
- Turn the skillet down to low and add the apricot preserves, remaining tablespoon of butter, balsamic vinegar, water, ginger, and rosemary. Mix gently until the jam and leftover oil in the pan has combined. Turn the heat up to medium and let the sauce come to a simmer. Let the sauce simmer and reduce until it's thick enough to coat a spoon (about 4-5 minutes). Turn the heat down to low and salt to taste.
- Return the pork chops to the skillet and coat with the sauce. Let it simmer for another minute or so to warm through. Serve with chopped parsley, over rice, potatoes, or side of your choice and drizzle the sauce on top. Enjoy!
If you make this recipe, share a photo and tag it @BIJOUXANDBITS. I’d love to see what you’re cooking!
Adapted from Budget Bytes
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
