Apricot Glazed Pork Chops

I've been eating so many apricots lately. I added them in my white chocolate oatmeal cookies recently and then decided to substitute them in place of peaches for this pork chop recipe I found in Cooking Light. Don't get me wrong, I love peaches, but I thought why not try out something else? The cookies turned out wonderful, so I was sure these would be great too!

This recipe is super easy and fast! Just what I like for quick weeknight meals. Slice the apricots and prepare the fresh thyme.

Coat the apricots in sugar to help beak down and further sweeten.

The original recipe called for shallots, but I decided to swap those for red onions. The sweet flavor of this onion went exceptionally well with the apricots. These might have even been my favorite part of the dish!

Cook the pork chops for around 4-6 minutes on each side. You want the sides to turn a golden color for crispy texture with a lot of flavor. Then remove the meat from the pan and set aside in order to begin cooking the apricots, onion and thyme (use the same pan).

 

 Cook down for a short amount of time, then add the white wine plus chicken broth to deglaze (shown below).

Once reduced and thickened, add the pork chops back to reheat and absorb the flavor. Then it's ready to serve! 

Inspired by Cooking Light: Skillet Pork Chop Saute with Peaches

Ingredients:

2 teaspoons olive oil

4 (4-ounce) center-cut boneless pork loin chops, trimmed

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 red onion, cut

2 teaspoons chopped fresh thyme

5-6 apricots, sliced

1/2 cup of dry white wine

1/2 cup fat-free, lower-sodium chicken broth

2 teaspoons honey

2 teaspoons butter

Directions:

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chops evenly with salt and pepper. Add chops to pan; cook for 4-5 minutes on each side or until done. Remove chops from pan, and keep warm. Add red onion, thyme and apricots to pan; cook for 2 minutes to soften. Stir in wine, scraping the pan to loosen browned bits and deglaze. Bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes).Stir in broth and honey; bring to a boil. Cook until reduced to 1/3 cup (about 2 minutes). Remove from heat; stir in butter. Spoon sauce over chops.