Pork Chops – Apricot

DifficultyBeginner
Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 4 thick 1 1/2 inch pork chops, preferably bone in (see note)
 kosher salt, to taste
 pepper, to taste
 olive oil, for cooking
Glaze ingredients:
 ¼ cup apricot jam
 1 tbsp balsamic vinegar
 2 tbsp soy sauce, plus more as needed
 1 tbsp Dijon mustard
 2 garlic cloves, minced
 ¼ tsp red pepper flakes
 ½ tsp honey, optional
 1 tbsp ginger, grated, optional
For optional brine:
 1 tbsp kosher salt (half as much if using fine table salt)
 1.50 tsp granulated sugar
1

Pork doesn't have much flavour and would really benefit from an overnight dry brine. If possible, rub the pork chops with 1.5 tsp sugar and 1 TBSP kosher salt and refrigerate uncovered in the fridge overnight. If not possible, simply proceed to step # 2.

2

Preheat the oven to 275.

3

Combine all of the glaze ingredient in a small sauce pot and simmer for 3-5 minutes until thickened.

4

Dry your pork chops well with the paper towel. This step should not be skipped as not drying the chops will prevent them from getting a nice sear. If you didn't have a chance to brine your pork as in step # 1, season your pork chops with salt and pepper at this time.

5

Heat oil in a heavy oven-safe pan on medium high heat for at least 3 minutes until shimmering. Add your pork chop and sear undisturbed for at least 3 minutes. Maybe a bit more. If you are tempted to flip it - don't. Allow the pork to brown well - this is the only opportunity you have to get a nice sear on your chop. Turn your pork chops over, brush with the glaze and move to the preheated oven.

6

Bake in preheated oven - it won't take long. Anywhere between 5 and 20 minutes depending on how thick your pork chop is and if it's boneless or not. It took me around 8 minutes for 1 1/2 inch boneless pork chop. You are looking to reach 142-145 internal temperature as per suggested government guidelines. Do not overbake as it will result in tough, unpleasant texture. I suggest you take it out at 140-142 as it will still cook under the broiler.

7

Brush with more glaze and broil the chops for just a minute or so. Remove from the oven and allow to rest for a couple of minutes.

8

NOTE: If your pork chops are thin - do not use the oven, simply cook your chops on the stove top, flipping and turning. Brush with the glaze at the end and broil.

Ingredients

 4 thick 1 1/2 inch pork chops, preferably bone in (see note)
 kosher salt, to taste
 pepper, to taste
 olive oil, for cooking
Glaze ingredients:
 ¼ cup apricot jam
 1 tbsp balsamic vinegar
 2 tbsp soy sauce, plus more as needed
 1 tbsp Dijon mustard
 2 garlic cloves, minced
 ¼ tsp red pepper flakes
 ½ tsp honey, optional
 1 tbsp ginger, grated, optional
For optional brine:
 1 tbsp kosher salt (half as much if using fine table salt)
 1.50 tsp granulated sugar

Directions

1

Pork doesn't have much flavour and would really benefit from an overnight dry brine. If possible, rub the pork chops with 1.5 tsp sugar and 1 TBSP kosher salt and refrigerate uncovered in the fridge overnight. If not possible, simply proceed to step # 2.

2

Preheat the oven to 275.

3

Combine all of the glaze ingredient in a small sauce pot and simmer for 3-5 minutes until thickened.

4

Dry your pork chops well with the paper towel. This step should not be skipped as not drying the chops will prevent them from getting a nice sear. If you didn't have a chance to brine your pork as in step # 1, season your pork chops with salt and pepper at this time.

5

Heat oil in a heavy oven-safe pan on medium high heat for at least 3 minutes until shimmering. Add your pork chop and sear undisturbed for at least 3 minutes. Maybe a bit more. If you are tempted to flip it - don't. Allow the pork to brown well - this is the only opportunity you have to get a nice sear on your chop. Turn your pork chops over, brush with the glaze and move to the preheated oven.

6

Bake in preheated oven - it won't take long. Anywhere between 5 and 20 minutes depending on how thick your pork chop is and if it's boneless or not. It took me around 8 minutes for 1 1/2 inch boneless pork chop. You are looking to reach 142-145 internal temperature as per suggested government guidelines. Do not overbake as it will result in tough, unpleasant texture. I suggest you take it out at 140-142 as it will still cook under the broiler.

7

Brush with more glaze and broil the chops for just a minute or so. Remove from the oven and allow to rest for a couple of minutes.

8

NOTE: If your pork chops are thin - do not use the oven, simply cook your chops on the stove top, flipping and turning. Brush with the glaze at the end and broil.

Notes

Pork Chops – Apricot

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