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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
4 boneless pork chops |
kosher salt and fresh cracked pepper to taste |
1 tablespoon olive oil |
2 tablespoons honey |
4 fresh apricots, pitted and cut into wedges |
3 cloves garlic, minced, or to taste |
1 teaspoon chopped fresh parsley |
Directions:
1. 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.
2. 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.
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