Apricot-Glazed Pork Chops

Name: Apricot-Glazed Pork Chops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: ⅓ cup apricot preserves; ⅓ cup fruity white wine, such as Gewurztraminer; ½ teaspoon ground ginger; salt and pepper to taste; 2 tablespoons olive oil; 4 boneless pork chops, 1/2 inch thick

Rating: 4.43 stars

159 Ratings
117 Reviews
14 Photos

This is a great recipe given to me by a close friend who never has enough time to cook for her family. It's quick and easy to prepare and cook, allowing you to have a yummy dinner on the table in no time. The sauce goes very well with a side of rice, too. Enjoy!

By EV9/24/06

Gallery

Recipe Summary

prep:

10 mins

cook:

10 mins

total:

20 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

⅓ cup apricot preserves
⅓ cup fruity white wine, such as Gewurztraminer
½ teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4 boneless pork chops, 1/2 inch thick

Directions

Step 1

Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.

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Step 2

Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

Nutrition Facts

Per Serving:

359 calories; protein 23.6g; carbohydrates 18.9g; fat 18.8g; cholesterol 63.1mg; sodium 54.2mg. Full Nutrition

Reviews (117)

Most helpful positive review

Robin J. Sky

06/25/2008

I didn't have any wine, so I substituted apple juice and a splash of lemon juice. It was delicious! My husband doesn't even like apricots all that much, but he thought this was a good recipe. Read More

Helpful

(90)

Most helpful critical review

heavensway

05/01/2012

It was ok the first few bites were good it was a little dry. Read More

Helpful

(5)

159 Ratings

5 star values: 98
4 star values: 42
3 star values: 11
2 star values: 6
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Robin J. Sky

06/25/2008

Helpful

(90)

Jen Ebersohl

10/30/2008

I used 2 whole pork tenderloins started them stove top as the recipe called for. I finished them in the oven until they were 155 deg. I doubled the sauce recipe and it was the perfect amount for the tenderloins. Delicious! Everyone in the family gave it a big thumbs up. Read More

Helpful

(52)

SINDYLOU1

12/17/2007

Wow! These are fabulous! My daughter who hates pork gobbled them up and told me I finally found a way to cook pork where she will eat it! This recipe rocks! Read More

Helpful

(52)

Rebecca

05/27/2009

This recipe is super easy to make and is great in a time crunch. However, it is super sweet and I am not a big fan of frying food. Broil it (10 minutes for the first side and 10-15 minutes for the second side) then put it in the glaze for a minute or so to soak in the taste. To lessen the sweetness, try apple sauce and a dash of lemon or a dryer wine. I think it was the wine that made it over the top sweet. It's yummy as it is but it would be fantastic with just a few minor adjustments. Read More

Helpful

(27)

Muffin Mans wife

12/29/2009

Simple and yummy. I ran out of the ginger so I substituted with 1/2 tsp of allspice. Came out perfect!!! Read More

Helpful

(20)

peanut414

10/20/2011

I give it 4.5 stars for taste and 5 stars for ease and quickness. You really can have dinner on the table in the time it takes to make rice. I used (no sugar added) apple juice. I cubed the pork first fried it for a few minutes removed from heat and reduced the sauce for a few minutes (added about a tbs flour to thicken) then added back the pork for a few more minutes. Served it over rice with peas and baby carrots on the side. Just that easy. I'm eating leftovers for lunch right now; still good. Read More

Helpful

(19)

Effie Sikoutris Tsengas

02/07/2011

Wow this was incredible! Thanks for the suggestion of the allspice instead of the ginger. I wish I had added a clove or two of minced garlic. And I used orange juice instead of wine. Read More

Helpful

(16)

Becky

07/14/2009

This is very good easy and quick. The only thing I did different was I used apple juice instead of white wine (didn't have any) and I cooked the chops in the glaze. I served with white rice and we both thought it tasted really good. Will make this again. Read More

Helpful

(14)

Dare2BDifferent

09/22/2010

This was wonderful! I used Japanese plum wine and added a splash of rice wine vinegar to cut the sweetness just a bit. Perfect weeknight meal! Even my preschooler loved it. Read More

Helpful

(12)

heavensway

05/01/2012

It was ok the first few bites were good it was a little dry. Read More

Helpful

(5)

More Reviews

Reviews for: Photos of Apricot-Glazed Pork Chops

1 of 117

All Reviews

I didn't have any wine, so I substituted apple juice and a splash of lemon juice. It was delicious! My husband doesn't even like apricots all that much, but he thought this was a good recipe.

Wow! These are fabulous! My daughter who hates pork gobbled them up and told me I finally found a way to cook pork where she will eat it! This recipe rocks!

Simple and yummy. I ran out of the ginger so I substituted with 1/2 tsp of allspice. Came out perfect!!!

Wow this was incredible! Thanks for the suggestion of the allspice instead of the ginger. I wish I had added a clove or two of minced garlic. And I used orange juice instead of wine.

This was wonderful! I used Japanese plum wine and added a splash of rice wine vinegar to cut the sweetness just a bit. Perfect weeknight meal! Even my preschooler loved it.