' Balsamic Apricot Pork Chops - Vino Mas

Balsamic Apricot Pork Chops

  • 4 Thick Center Cut Pork Chops - OR Bone in Chops
  • Kosher Salt
  • Pepper
  • 2 tsp Butter
  • 1/4 cup Chicken stock or broth
  • 1/4 cup Apricot Jam - you could also use Peach or Marmalade
  • 1/4 cup Balsamic Vinegar
  • 2 tsp Dijon Mustard
  • 2 Cloves Minced Garlic
  • 1/2 tsp dried Thyme
  • pinch of red pepper
  • Parsley for garnish if desired
  1. Preheat oven to 400 degrees.  Season Pork with kosher salt and pepper
  2. In small sauce pan combine:  Chicken stock, jam, vinegar, mustard, garlic, thyme and red pepper and breing to a boil.  Simmer over reduced heat until sauce thickens. 
  3. Melt Butter in a cast iron skillet.  Add pork and sear until golden brown on both sides.  Place into oven to contniue cooking through.  
  4. When Pork is done, remove from over and immediately pour thickened sauce over pork.  Let Pork rest for 5 min and serve with parsley garnish if using.  
Paired with cedar + salmon Pinot Noir

Newsletter Signup

Sign up here to stay connected!