Apricot-Glazed Pork Chops

Apricot-Glazed Pork Chops

EV9/24/06

"This is a great recipe given to me by a close friend who never has enough time to cook for her family. It's quick and easy to prepare and cook, allowing you to have a yummy dinner on the table in no time. The sauce goes very well with a side of rice, too. Enjoy!"
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Ingredients

20 m servings 359 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
  2. Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 97
  1. 133 Ratings

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Most helpful positive review

I didn't have any wine, so I substituted apple juice and a splash of lemon juice. It was delicious! My husband doesn't even like apricots all that much, but he thought this was a good recipe.

Most helpful critical review

It was ok, the first few bites were good, it was a little dry.

Most helpful
Most positive
Least positive
Newest

I didn't have any wine, so I substituted apple juice and a splash of lemon juice. It was delicious! My husband doesn't even like apricots all that much, but he thought this was a good recipe.

Wow! These are fabulous! My daughter, who hates pork gobbled them up, and told me I finally found a way to cook pork where she will eat it! This recipe rocks!

I used 2 whole pork tenderloins, started them stove top as the recipe called for. I finished them in the oven until they were 155 deg. I doubled the sauce recipe and it was the perfect amount fo...

This recipe is super easy to make and is great in a time crunch. However, it is super sweet and I am not a big fan of frying food. Broil it (10 minutes for the first side and 10-15 minutes for t...

Simple and yummy. I ran out of the ginger so I substituted with 1/2 tsp of allspice. Came out perfect!!!

Wow, this was incredible! Thanks for the suggestion of the allspice instead of the ginger. I wish I had added a clove or two of minced garlic. And, I used orange juice instead of wine.

I give it 4.5 stars for taste and 5 stars for ease and quickness. You really can have dinner on the table in the time it takes to make rice. I used (no sugar added) apple juice. I cubed the p...

This is very good, easy and quick. The only thing I did different was I used apple juice instead of white wine (didn't have any) and I cooked the chops in the glaze. I served with white rice a...

This was wonderful! I used Japanese plum wine and added a splash of rice wine vinegar to cut the sweetness just a bit. Perfect weeknight meal! Even my preschooler loved it.

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