Quick Apricot Pork Chops

Name: Quick Apricot Pork Chops
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2 servings.
Ingredients: 2 cooked bone-in pork loin chops (1 to 1-1/4 inches thick and 8 ounces each); Salt and pepper to taste; 1 can (8-1/4 ounces) apricot halves, undrained

Marge often gives this sweet apricot treatment to the tender chops she pulls out of the freezer the night before. Then she can have supper on the table in less than a half hour.

Ingredients

2 cooked bone-in pork loin chops (1 to 1-1/4 inches thick and 8 ounces each)
Salt and pepper to taste
1 can (8-1/4 ounces) apricot halves, undrained

Directions

Thaw pork chops if frozen. Place in an ungreased 8-in. square baking dish. Sprinkle with salt and pepper.
Pour apricots over the chops. Cover and bake at 350° for 25-30 minutes or until heated through.

Originally published as Apricot Pork Chops in Quick Cooking September/October 1999

Reviews

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Average Rating:

georgeanna

Feb 20, 2018

The chops were tender and good. I would prefer a bit more flavor. Next time I will add some ginger.
mythyagain

Mar 12, 2012

I browned the chops then baked for 45 minutes. The meat was very tender and I plan to use canned peaches next time for a change of pace.
Regi M

Jul 8, 2011

Don't know whether Rockamama noticed, but the recipe calls for "cooked" pork chops - as it is originally from Quick Cooking. If they are precooked, they would also be browned. For uncooked chops I usually give a very similar recipe I have 45 minutes at 350 degrees. My recipe calls for pineapple juice, honey and Heinz 57 sauce. Adding the sauce ingredients only for the first 30 minutes and the pineapple tidbits for the last 15. I added some Heinz 57 to this recipe as well.
Rockamama

Jun 1, 2011

These were good but cooking time was too short. The amount of liquid from the apricots prevented the chops from browning.
blkeaster

Oct 29, 2009

thank for that pork chop recipe. the pork chops were so tender they just melted in my mouth do you have any more. thanks again Betty K.