Bone-in Pork Chop With Apricot Sauce

 



4 bone-in pork loin chops (1-1 ½ inch thick)

2 tablespoons salt

1 tablespoon pepper

1 tablespoon extra virgin olive oil



Sauce:

¾ cup apricot preserves

1 tablespoon Dijon mustard

2 tablespoons apple cider vinegar

¼ cup water 

Pinch of salt and pepper


Place pork chops on the counter on a plate to allow the meat to get to room temperature.

Use ½  tablespoon of salt and a ¼ tablespoon of pepper to season both sides of each pork chop.  


Set grill or grill pan on medium high heat and oil the surface to prevent the meat from sticking.

Add the pork chops to the grill and allow to cook without moving for 4-5 minutes. Close the cover of the grill to allow for even cooking.

With tongs, rotate the pork chop a quarter turn and cook without moving for another 4-5 minutes. Close the grill cover again.

Turn over pork chops and repeat the process.  

Pork chop should have an internal temperature of 140.  Remove from the grill and immediately cover with foil and allow the meat to rest and finish cooking.

Medium rare pork chop will have an internal temperature of 145-150.


In a medium sauce pan, add apricot preserves, dijon mustard, apple cider vinegar, water, salt and pepper.  Turn heat to medium and whisk to combine. Stir for 2-3 minutes. Turn heat off and drizzle sauce over the pork chop or serve on the side for dipping.



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