- ¼ cup apricot preserves
- ¼ cup Apricot Balsamic Vinegar
- 2 Tbsp Dijon mustard, smooth, not grainy
- ½ tsp red pepper flakes
- 2 cloves garlic, minced
- ¼ cup water
- ¼ cup chicken stock
- 2 Tbsp unsalted butter
- 2 lbs boneless pork chops
- Several sprigs of fresh thyme or rosemary
- In a medium bowl, whisk together apricot preserves, apricot balsamic vinegar, mustard, red pepper flakes, garlic, water, and chicken stock. Set aside.
- In a large (12 inch) cast iron skillet, melt 2 tablespoons of butter and turn the heat onto high.
- Season pork chops with salt and pepper then place into hot skillet and brown both sides.
- Remove pork chops (you’ll finish cooking it later) then cut the heat and move the skillet to another burner that hasn’t been on.
- VERY CAREFULLY pour the sauce into the skillet. It will hiss and bubble and spit so be extremely careful. You can choose to wait to do this if you’re scared.
- Place back onto medium-high heat and add the pork chops back in along with sprigs of thyme or rosemary. Simmer in sauce until fully cooked through and sauce has thickened, about 12-15 minutes, depending how thick your pork chops are.
- Serve with generous sauce on top!
