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Onion-Apricot Pork Chops

 Onion-Apricot Pork Chops
Dressed up with a glossy sauce, these tender chops from Phyllis Schmalz of Kansas City, Kansas are ready in a half hour!
4 ServingsPrep/Total Time: 30 min.


  • 4 boneless pork loin chops (4 ounces each)
  • 1 tablespoon butter
  • 1 large onion, sliced and separated into rings
  • 1/2 cup chopped dried apricots
  • 1-1/2 cups beef broth
  • 1/4 cup orange marmalade
  • 1 teaspoon minced fresh gingerroot
  • 1 garlic clove, minced
  • Dash ground nutmeg
  • 1 tablespoon cornstarch
  • 4-1/2 teaspoons cold water


  • In a large skillet, brown pork chops in butter over medium-high heat.
  • Add the onion and apricots. Combine the broth, marmalade, ginger,
  • garlic and nutmeg; pour into skillet. Bring to a boil. Reduce heat;
  • cover and simmer for 12-15 minutes or until meat juices run clear.
  • Remove chops and keep warm. Combine cornstarch and water until
  • smooth; stir into skillet. Bring to a boil; cook and stir for 1-2
  • minutes or until thickened. Spoon over pork chops. Yield: 4
  • servings.
Nutritional Facts: 1 serving (1 each) equals 296 calories,

2 of 2

Onion-Apricot Pork Chops (continued)

Nutritional Facts: 10 g fat (4 g saturated fat), 62 mg cholesterol, 392 mg sodium, 30 g carbohydrate, 2 g fiber, 23 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.