Pork Loin Chops with Apricot-Balsamic Glaze and Aged Cheddar


I hope you enjoyed reading guest posts of savory recipes from some of my favorite bloggers the last month while I’ve been learning pastry arts in culinary school. I still have a couple of more weeks in pastry and then we are moving into the last module before graduating! Hard to believe there are only 20 classes left. It’s exciting yet scary all at the same time! I’m busy trying to figure out where I will do my externship. Living near NYC, it seems, the opportunities are endless. This is wonderful however, I’m a bit overwhelmed with the choices. I hope I find a great one. I’ll definitely keep you posted.

In the meantime, here is a quick and easy weeknight dish for you. As you know, I like it when sweet and salty flavors come together. This dish definitely delivers. Browning the pork chops quickly and allowing them to simmer in the sauce keeps them nice and tender. Serve with some roasted potatoes and carrots or rice and enjoy!

Pork Loin Chops with Apricot-Balsamic Glaze and Cheddar
Prep time: 
Cook time: 
Total time: 
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!


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