Rating: 4.5 stars
103 Ratings
  • 5 star values: 59
  • 4 star values: 30
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3

These are absolutely divine!! So simple and so beautiful...this is definitely a trick up my mom-sleeve! They look like they require so much more effort than they really do. I love to serve them with roasted asparagus topped with a homemade lemon vinaigrette or some green beans.

Recipe Summary

cook:
20 mins
total:
35 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pat the pork chops dry with paper towels, and sprinkle both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and brown the chops well on both sides, about 5 minutes per side.

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  • Stir in honey, apricots, and garlic; cover, and simmer until the pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center of a chop, should read at least 145 degrees F (63 degrees C). Sprinkle with parsley, and serve chops topped with the apricots and pan juices.

Editor's Note:

Please note the usage of apples instead of apricots when using the magazine version of this recipe.

Nutrition Facts

182 calories; protein 15g; carbohydrates 13.3g; fat 7.8g; cholesterol 36mg; sodium 122.1mg. Full Nutrition
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