Fine Cooking Magazine - November/December 2020

Servings: 4

“A home run.” That’s what our test kitchen’s testing notes say about these juicy pork chops. Try them with garlicky Green Peas and Bulgur.

Ingredients

4 boneless pork loin chops, 1 inch thick
Kosher salt and freshly ground black pepper
2 tsp. vegetable oil
3/4 cup unsalted chicken stock
3 Tbs. apricot preserves
3 Tbs. apple-cider vinegar
2 tsp. Dijon mustard
2 tsp. finely chopped fresh sage

Calories (kcal) : 200
Fat Calories (kcal): 60
Fat (g): 7
Saturated Fat (g): 2
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 2.5
Cholesterol (mg): 70
Sodium (mg): 390
Carbohydrates (g): 10
Fiber (g): 0
Sugar (g): 7
Protein (g): 23

Preparation

Season the pork well with salt and pepper.
Heat the oil in a large skillet over medium-high heat until shimmering. Add the chops and cook, flipping
once, until well browned and cooked through (140°F), 7 to 8 minutes total. Transfer to a platter, tent with foil, and let rest while you make the pan sauce.
Reduce the heat to low, add the stock, and cook, stirring and scraping any browned bits from the bottom of the pan, until the liquid is reduced by half. Add the preserves, vinegar, mustard, and sage, and whisk until smooth. add the juices from the resting pork, and season to taste with salt and pepper. Serve the chops with the sauce.

(5 ratings) Read Reviews

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Reviews

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Reviews (3 reviews)

FredCo | 03/19/2019
I doubled the ingredients for the sauce, except for the chicken broth. I made up the difference with meat juices from the chops. Pick a good quality apple cider vinegar, not too strong. My chops were a bit tough because I overcooked them. Just served them thinly sliced with the sauce to overcome.
meb925 | 11/26/2018
I made this last night and it was terrific. Next time I would:
1. Double the ingredients for the sauce.
2. Pound the chops thinner - to about half the thickness.
Served with Green Beans Amandine with Almonds and Garlic. Delish!
1newskibum | 11/11/2018
Very nice! I put a little too much vinegar, so be careful. Just do a taste test!

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What We're Cooking Now

Name: Pan-Seared Pork Chops with Apricot-Dijon Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless pork loin chops, 1 inch thick; Kosher salt and freshly ground black pepper; 2 tsp. vegetable oil; 3/4 cup unsalted chicken stock; 3 Tbs. apricot preserves; 3 Tbs. apple-cider vinegar; 2 tsp. Dijon mustard; 2 tsp. finely chopped fresh sage