Single-Skillet Rosemary Apricot Pork Chops

October 30, 2020

INGREDIENTS

• 4 thin pork chops (about 1 pound)
• 1 Tbs. Rosemary Fused Olive Oil
• 1 apricot, sliced and peeled
• ½ cup apricot preserves
• 1 Tbs. + 1 Tbs. butter
• 1 Tbs. Blenheim Apricot White Balsamic
• 2 Tbs. water
• ½ teaspoon dried rosemary
• ½ teaspoon dried ground ginger
• ⅛ tsp sea salt
• sea salt and ground pepper 

DIRECTIONS

Rinse and pat pork chops dry with a paper towel. Season both sides with salt and pepper to taste. Over medium-high heat in a large skillet, heat the olive oil and add the pork chops. Let the pork chops cook 3-5 minutes per side until browned, 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, the balsamic, water, ginger, and rosemary. Mix gently until the preserves and leftover oil in the pan has combined. Turn the heat up to medium and let the sauce come to a simmer. Simmer and reduce the sauce for about 4-5 minutes, until it is thick enough to coat a spoon. Turn the heat down to low and salt to taste.

Return the pork chops to the skillet and coat with the sauce. Bring to a simmer for another minute or so to warm through. Serve with rice, potatoes, or a side dish of your choice. Drizzle the remaining sauce on top.

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