What are Apricot Pork Chops?
Apricot Pork Chops is a quick weeknight recipe for perfect sweet and savory pork chops. This recipe delivers the perfect marriage of tender pork and a luscious apricot glaze. It’s a simple yet delightful meal, ideal for family dinners or entertaining guests with a little Southern flair. The glaze—made with apricot preserves, Dijon mustard, and a splash of Primo’s apricot balsamic vinegar—creates a mouthwatering contrast that elevates the richness of the pork. It’s a recipe that feels both familiar and sophisticated, perfect for any occasion.
Ingredients for Apricot Pork Chops
Pork Chops
In this recipe we prefer boneless pork chops. Boneless pork chops cook faster and are easier to serve and eat. You will want to make sure that you do not overcook your chops. Boneless pork chops, while easier to serve, can dry out faster too.
Apricot Preserves
We love to use apricot preserves in this recipe because it amplifies the flavor of our apricot balsamic vinegar but you could swap this out with any fruit forward preserve.
Dijon Mustard
Dijon mustard is a go to for this recipe because of its dynamic and rich flavor profile. If you have a stone ground mustard in your pantry that will also work well for this recipe. The only mustard that we don’t recommend is yellow mustard. Its flavor isn’t full enough to stand up to the preserves and pork.
Apricot Balsamic Vinegar
Balsamic vinegar can make a beautiful glaze for pork chops when heated and reduced. We love using our apricot balsamic vinegar because the flavor profile enhances pork chops so well. But you could also use red apple balsamic vinegar, black cherry balsamic vinegar, fig balsamic vinegar, the possibilities are endless.
Garlic
When using garlic in this recipe it is best to mince the garlic fresh. Pre-minced garlic bought from the store can lose its flavor. If you are using preminced garlic you may want to taste the glaze before adding the pork chops back in. A little extra garlic may be needed. Alternatively if you don’t have any fresh garlic on hand, you can use ¼ teaspoon of garlic powder for each clove of garlic. You won’t get the same end result but it can be a good substitute in a pinch.
Apricot Pork Chops Alternatives
- For a spicy kick, add a pinch of red pepper flakes or a drizzle of sriracha to the apricot glaze.
- Try bone-in pork chops for a more juicy, tender meat. Cooking time may need to be extended. Bone in pork chops should be cooked to an internal temperature of 145 degrees.
- Make it a one-pan meal by adding roasted vegetables (like sweet potatoes or green beans) to the skillet before glazing.
- Serve with a side of couscous or rice.
Can I Substitute Any Other Jams or Preserves?
Absolutely! If apricots aren’t your thing, or if you can’t find apricot preserves, don’t worry—there are plenty of other fruit preserves you can swap in! You’ll want to choose a complimentary balsamic vinegar as well. Here are a few options that would still give you that sweet-savory flavor balance:
- Peach Preserves: For a slightly sweeter and fruitier twist, peach preserves work beautifully with pork. We recommend pairing with our Peach White Balsamic.
- Mango Jam: If you’re looking for something a bit tangier with a tropical flair, mango jam is a great substitute which pairs well with our Mango White Balsamic.
- Plum Jam: Offers a slightly tart yet sweet flavor that pairs wonderfully with pork, making it a great option if you want a rich, bold taste. Plum is such a strong, deep flavor we recommend pairing it with our Tarragon White Balsamic Vinegar.
- Orange Marmalade: For a citrusy kick, orange marmalade can add a zesty, bright element to your glaze and gets an additional boost from our Denissimo Balsamic Vinegar.
Feel free to experiment with your favorite jam or preserve—just keep in mind that the sweetness and texture might vary slightly, but the overall delicious result will still shine through!
How to Serve Apricot Pork Chops
Serve these juicy pork chops with mashed potatoes, steamed veggies, or a simple rice pilaf for a complete meal. A light salad on the side would also pair perfectly to balance the richness of the dish.
How to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a skillet over low heat or in the microwave, adding a splash of water to keep the glaze from drying out.
Apricot Pork Chops
Ingredients
- 4 boneless pork chops 1-inch thick
- 1/2 cup apricot preserves
- 2 tbsp Dijon mustard
- 1 tbsp
Apricot Balsamic Vinegar - 1 tbsp olive oil
- Salt and pepper to taste
- 2 cloves garlic minced
- Fresh rosemary for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Season the pork chops with salt and pepper on both sides.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Once the pan is hot, sear the pork chops for about 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for 30 seconds until fragrant. Stir in the apricot preserves, Dijon mustard, and balsamic vinegar, creating a glossy glaze.
- Return the pork chops to the skillet, spooning some glaze over each one. Transfer the skillet to the oven and bake for 5 to 15 minutes, or until the pork is fully cooked through (internal temperature should reach 145°F). Check after 5 minutes! If you overcook boneless pork chops they can be very dry.
- Remove the skillet from the oven, garnish with fresh rosemary, and serve.
