"The apricot preserves bring a very special flavor to the pork. I serve it with good old corn bread, which can be made in advance and tastes great with any meat.” Patricia Swart - Bridgeton, Nersey
Recommended: 35 Easter Dinners That Aren’t a Big Hunk of Ham
- 6 boneless pork loin chops (6 ounces each)
- 1/2 teaspoon garlic pepper blend
- 1 tablespoon olive oil
- 1 cup sugar-free apricot preserves
- 1 tablespoon minced chives
- 1/4 teaspoon salt
- Sprinkle pork with garlic pepper blend. In a large nonstick skillet coated with cooking spray, brown chops in oil on each side.
- Combine the preserves, chives and salt; spoon over chops. Reduce heat; cover and cook for 5-6 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Serve with sauce. Yield: 6 servings.
Originally published as Pork Chops with Apricot Sauce in Healthy Cooking February/March 2010, p63
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pork Chops with Apricot Sauce
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Reviewed Apr. 24, 2012
"Very Good!This will be in my rotation of recipes."
Reviewed Apr. 8, 2010
"These chops had an excellent taste. The sauce was beautiful. And yes, I would fix it again and again"