I love pork chops because they are cheap and delicious. And with a quick pan searing and a minute or two in the oven, you really can’t ask for anything easier.
This was a clean plate meal – no leftovers anywhere to be seen!
Apricot Prune Glazed Pork Chops
4 pork chops
salt & pepper
2 T cooking fat
1/3 c dried apricots
2 t apple cider vinegar
- Preheat oven to 400 degrees F.
- Place apricots, prunes, and apple cider vinegar in a small sauce pan with 1 cup of water. Bring to a boil over high heat, then cover and reduce heat to a simmer.
- Pat pork chops dry and arrange in a single layer in a shallow baking dish. Sprinkle both sides liberally with salt & pepper.
- Heat cooking fat in oven safe frying pan (or two) over medium high heat until shimmering and add pork chops in single layer.
- Fry for 2 minutes without moving the chops and then flip them and fry another minute without moving them.
- Bake the pork chops another 5 minutes in the oven, until the internal temperature reads 140 degrees F. Remove from oven and turn on broiler.
- While the broiler is preheating, puree the apricot/prune mixture. Brush the mixture on top of each pork chop and set under broiler.
- Broil until sizzling and internal temperature of the pork chop is 160 degrees F. Remove from oven and allow to rest for 5 minutes before serving.
This post is part of Real Food Wednesday, Frugal Days Sustainable Ways, Full Plate Thursdays, Traditional Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul Blog Hop, Allergy Free Wednesday, Fat Tuesday.