Are you looking for a new way to make pork chops? This recipe for breaded Apricot-Glazed Pork Chops is a treat that your whole family will enjoy!
Apricot-Glazed Pork Chops
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This recipe for Apricot-Glazed Pork Chops might seem a little intimidating, but they aren’t as hard as you might think! Just follow the instructions, and I know you can do it! We like to use bone-in pork chops, but boneless pork chops will taste just as good.
I first made this recipe for Dewig Meats. We enjoyed them so much, that we’ve made them again and again!
We love pork chops, and the apricot glaze on these pork chops takes them to a little different level! The glaze is pretty easy to make, just toss everything into a saucepan for a few minutes, puree it in a blender, and simmer it to thicken. See, that doesn’t sound all that hard, does it?
The hardest part of the pork chops is the breading. I like to use shallow trays like these for breading meats. It’s easy to mix the ingredients together in the dishes, and it’s even easier to coat the meat when you don’t have to fumble with deep bowls. (I also use them for coating cookies with sugar!)
Once the pork chops are breaded, they get quickly seared in a skillet. This helps to get the breading crisp, and it seals the outside of the pork chops so they stay juicy and tender. The pork chops will finish cooking in the oven.
Remember, pork chops should be cooked to 145 degrees F (minimum internal temperature). Use a meat thermometer like this one so you can monitor the temperature while the pork chops are cooking. Overcooked pork chops get dry and tough quickly, so you’ll definitely want to watch the temperature.
Enjoy!
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Apricot-Glazed Pork Chops
Ingredients
- 6 bone-in pork chops sliced 3/4-inch to 1-inch thick
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 teaspoons Emeril's Chicken Rub
- 1 egg lightly scrambled
- 1 cup milk
- 2-4 Tablespoons extra-virgin olive oil
For the glaze:
- 2 cups frozen apricots thawed
- 1/4 cup sugar
- 2 teaspoons lemon juice
- 1/2 cup sweet white wine I used this Easley Winery Sweet Barrel White Wine, but any sweet white wine will work well
- 1/2 teaspoon ground ginger
Instructions
- Mix flour, salt, pepper, and Emeril's Chicken Rub in a large, shallow bowl. (I like coating trays like these.)
- In another shallow bowl, mix the egg and milk.
- Working one at a time, coat the pork chops with flour, then egg, then flour again. Be sure that both sides of each pork chop are fully coated. Set breaded pork chops aside.
- Pour 2 Tablespoons of olive oil into a large skillet. Heat over medium heat.
- Line a lipped baking sheet with aluminum foil and lightly spray with cooking spray; set aside.
- Place pork chops, 2 at a time, into the hot skillet. Brown on each side for 2-4 minutes. Place browned pork chops on the baking sheet. (This will not fully cook the pork chops; they will finish cooking in the oven.)
- Add more olive oil to the skillet as needed.
- When all pork chops are browned, bake them in the oven at 400 degrees for 10-15 minutes, until the internal temperature measures 145 degrees with <g class="gr_ gr_119 gr-alert gr_gramm gr_run_anim Grammar multiReplace" id="119" data-gr-id="119">a meat thermometer.
- When the pork chops are done, remove them from the oven and let rest for 3-5 minutes.
For the glaze:
- While the pork chops are in the oven, start the apricot glaze.
- Place all ingredients into a small saucepan over medium-low heat.
- Bring to a boil, stirring often.
- Reduce heat and simmer for 8-10 minutes, until apricots have softened.
- Remove from heat. Reserve 1/4-1/3 cup of apricots.
- Pour the rest of the apricots and juice into a blender or food processor. Puree for 30 seconds.
- Return pureed apricot mixture to saucepan; add reserved apricots.
- Cook apricot mixture over medium-low for an additional 5-10 minutes, until the <g class="gr_ gr_114 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep" id="114" data-gr-id="114">glaze</g> reaches the desired consistency.
- Pour glaze over cooked pork chops before serving.
Tip:
- This glaze can be prepared ahead of time and refrigerated. Heat the glaze over low heat until warm.
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