Pan-roasted pork chops with apricot-ginger glaze

Coastal Living

Serves: 4

  • 2 teaspoons light brown sugar
  • 1 teaspoon ground cumin
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1 1/4 teaspoons salt, divided
  • 4 (1 1/2-inch-thick) bone-in center-cut pork chops (about 3 pounds)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, minced
  • 1/2 cup apricot preserves
  • 1 tablespoon agave nectar or sugar
  • 2 teaspoons fresh lemon juice

Preheat oven to 350°. Stir together first 5 ingredients and 1 teaspoon salt in a small bowl. Rub mixture over pork chops, and let stand at room temperature 15 minutes.

Meanwhile, heat 1 tablespoon oil in a small saucepan over medium heat. Add ginger and garlic; cook, stirring occasionally, 1 to 2 minutes or until softened. Stir in preserves, agave nectar, lemon juice, and remaining 1/4 teaspoon salt. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 3 minutes or until slightly thickened. Remove from heat.

Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add pork chops, and cook 2 to 3 minutes on each side or until browned. Pour apricot mixture over pork chops. Bake 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) or until desired degree of doneness. Remove from heat, and let stand 3 minutes. Serve with pan juices.

*Chef’s note: Also very tasty! A nice mix of sweet and savory. Made plenty of glaze. I used thick butterfly pork chops instead of bone-in, and the cook time still was appropriate.

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