Makes 4 Servings
2/3 cup water
1/2 cup no-sugar-added apricot preserves
2 tbsp each balsamic vinegar and Dijon mustard
3/4 tsp ground ginger
1/4 tsp each salt and ground pepper
4 boneless pork loin chops (about 5 oz each)
Salt and pepper
1 tbsp olive oil
1. Whisk together all sauce ingredients in a medium bowl and set aside.
2. Sprinkle both sides of pork chops with salt and pepper and let stand for a few minutes. Heat olive oil in a 10-inch, non-stick skillet over medium heat. Add pork chops and cook for about 6 minutes per side, until nicely browned on the outside and just slightly pink in the center. Cover skillet with lid if they are splattering.
3. Remove pork chops from skillet, cover with foil, and keep warm. Pour sauce into same skillet. Using a whisk, cook and stir sauce for about 5 minutes, or until it thickens. Make sure you scrape up any brown bits on the bottom of the skillet for added flavor. Serve pork chops drizzled with hot apricot-mustard sauce.
Recipe taken from