Pork Loin Chops with Apricot-Balsamic Glaze and Cheddar
Prep time: 
Cook time: 
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Serves: 2-3
  • 6 thick-cut boneless pork chops
  • salt and pepper to taste
  • olive oil to coat bottom of pan
  • ¼ cup apricot preserves
  • 1 tbl balsamic vinegar
  • 1 tsp dijon mustard
  • 2 sprigs thyme, removed from stem
  • 6 dried apricots, diced small
  • ¼ cup sharp, aged cheddar, crumbled
  • extra thyme for garnish, optional
  1. Heat large saute pan on medium-high
  2. Coat bottom of pan with olive oil
  3. Generously season pork with salt and pepper
  4. When oil is hot, add boneless pork loins and brown for 2 minutes on each side
  5. Whisk apricot preserves, balsamic and dijon together in a small bowl and add thyme
  6. Pour over pork and move around pan to ensure each piece has some glaze on it
  7. Bring just to a boil, turn pork over, reduce heat, cover and cook until internal temperature is at least 145 degrees (this will happen quickly if the meat is very thinly cut)
  8. Mix apricots and cheddar together
  9. Remove pork from pan and garnish with apricots, cheddar and thyme before serving.
  10. Enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/pork-loin-chops-with-apricot-balsamic-glaze-and-aged-cheddar/