Danielle's Apricot Basil Glaze Pork Chops
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 389.1
- Total Fat: 20.2 g
- Cholesterol: 88.4 mg
- Sodium: 756.8 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 0.2 g
- Protein: 33.2 g
1 lb. boneless pork chops (2 chops) @ 1/2-inch thick
1 tbsp. extra virgin olive oil
1/3 cup natural apricot preserves
1 tbsp. apple cider vinegar
1/2 tbsp. reduced-sodium soy sauce
2 cloves garlic, minced
1 tbsp. minced basil (about 6 leaves)
kosher salt to taste
black pepper to taste
If glaze begins to over-caramelize before chops are done, add 1 tbsp. of water to pan to deglaze.
Allow chops to rest for about 5 minutes after removing from pan before serving.
I like to serve these with basmati rice, a green vegetable (sprouts, string beans, snap or snow peas) and a simple green salad.
In a small bowl, whisk together preserves, apple cider vinegar, soy sauce, garlic and basil until the consistency of syrup. Pour over pork chops, coating all sides well. Let sit for about 10 minutes.
Coat small frying pan with olive oil. Cook pork chops over medium heat for about 10 minutes per side (depending on thickness of pork chop and desired temperature).
Serving Size: Makes 4 4-ounce servings