Honey-Apricot Pork Chops
4 (7- to 8-ounce) boneless pork
chops, about 1 inch thick ½ teaspoon kosher salt ½ teaspoon black pepper 1 tablespoon olive oil
4 fresh apricots, pitted and cut
(We also tried substituting two 6-ounce peaches for the apricots, and it worked out great.) 3 cloves garlic, minced 2 tablespoons honey 1 tablespoon chopped
fresh parsley 1. Pat chops dry with paper towels, then sprinkle both sides with salt and pepper. Heat oil in a large skillet over medium-high heat; brown chops on both sides, 3 to 5 minutes per side.
2. Add apricots, garlic, and honey. Reduce heat to medium-low and simmer, covered, until pork is tender and an instant-read thermometer inserted into centers registers 145°F, about 5 minutes. Sprinkle with parsley.
“I added a lot more honey and used canned apricots. Be generous with the salt on the chops.
I served this with rice to absorb some of the sauce, and it was a hit!”
– TIERA CONYERS-EVERITT
“I seared the meat about four minutes per side. After searing the second side, I removed the pork from the pan and poured in the sauce, simmering until it thickened up a bit. Then I returned the meat to the pan and simmered
for only five or so minutes.”
PER SERVING: 303 CAL; 7.8g FAT (2g SAT); 43g PRO; 13.5g CARB; 0.9g FIBER; 246mg SODIUM; 11.9g SUGARS