Pork Chops with Apricot Brandy Glaze #recipe by @LeslieKarst

 

There’s something about pork and stone fruit—they compliment each other in an especially scrumptious manner.

This is a quick, à la minute (last minute) dish that can be prepped in advance and then quickly finished right before you want to eat. Simply pan fry the chops, then deglaze the pan with the rest of the ingredients, and voilà, you’re done!

 

Pork Chops with Apricot Brandy Glaze

(serves 4)

Ingredients

2 large or 4 small pork chops (1 ½ to 2 pounds)

salt and pepper

1 tablespoon olive oil

2 tablespoons butter

1 tablespoon Dijon-style mustard

1/3 cup brandy

2 tablespoons apricot preserves

chopped parsley or sage for garnish

 

Directions

Cut excess fat off the chops and sprinkle them with salt and pepper. 

 

Heat the oil over medium-high heat until shimmering in a frying pan large enough to hold all the chops without crowding. Fry the chops till browned on one side, then flip and continue cooking until done to your liking (I like mine still pink in the middle). Set chops aside and cover with foil to rest while you make the sauce.

 

In the same pan, add the butter and melt over medium heat, then add the mustard and stir. 

 

Add the brandy, and then the preserves. Cook for about a minute, using a whisk to blend all the ingredients together. Thin with a little water, if necessary.

 

Cut the pork into slices, then top with the sauce/glaze and the chopped herbs. (See photo at top.)

 

Eat and enjoy!

 

🌿  🐖  🌱

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