Glazed Pork Chops with Apricot-Ginger Sauce

I saw this in the new Our Best Bites cookbook. It is one of the "new" recipes that isn't on the website. I thought it was so good (so did Nathan and Mom). It also is really quick to make (like less than 30 minutes). I would suggest having everything already prepared and ready to cook, that is how fast it is. Anyway, try it. You won't be disappointed.

Glazed Pork Chops with Apricot-Ginger Sauce
by Our Best Bites


3/4 tsp kosher salt 
1/2 tsp garlic powder 
1/2 tsp onion powder
1/4 tsp black pepper
4 boneless pork loin chops, about 1/2 inch thick each
2 tsp olive oil
1 tbsp butter
1 clove garlic, minced
2 tsp minced ginger
1/2 cup chicken broth
2/3 cup bottled apricot-pineapple preserves

1. Heat a large skillet over medium-high heat.
2. While the pan is heating, combine salt, garlic and onion powders, and pepper. Sprinkle half of spice mixture evenly over one side of pork chops.
3. When the pan is hot, add the olive oil. Place pork, spice side down, in hot pan. Sprinkle remaining spice mixture on the top of the pork chops. Cook pork for 3 minutes and then flip and cook 3 additional minutes. Remove the pork from the pan and cover with foil to keep warm.
4. Reduce heat to medium and add the butter. When melted, add the garlic and ginger. Saute for about 30 seconds while stirring. Add the chicken broth and bring to a simmer. Use a spatula to scrape up the browned bits from the bottom of the pan and continue to simmer 1 minute.
5. Whisk in preserves. Bring the sauce to a simmer and return the pork to the pan. Cook for and additional 2-3 minutes on each side or until cooked through to an internal temperature of 160 degrees F.
6. Remove from heat and let the pork chops rest 5 minutes before serving. Serve over white or brown rice and spoon the sauce over each piece of pork.

Click here for a printable version.