Bone-in pork chops are fast, versatile and economic protein choices – and they can be good for you, if you cook them right. Consider this genius recipe contributed by Ali Slagle to New York Times Cooking editor Emily Weinstein’s “Easy Weeknight Dinners.”Here they are seared in a small amount of oil, then dressed up with a simple fruity, tangy sauce that, with only two ingredients, packs a flavor punch while keeping the chops most and juicy. Served with a starch and green veggie, it’s a lean and delicious way to get your dose of iron and other essential nutrients in under 30 minutes. Serves 4. – Susan Puckett
Ingredients
- 2 tablespoons apricot preserves, plus more if desired
- 2 tablespoons whole-grain mustard, plus more if desired
- 4 (6- to 8-ounce) pork rib chops (½ to ¾ inch thick)
- Salt and pepper
- 2 tablespoons canola or other neutral oil
Instructions
- In a small bowl, stir together ¼ cup water, preserves, and mustard and set near the stove. Pat the pork chops dry and season on both sides with salt and pepper.
- In a large, cast-iron skillet, heat the oil over medium-high heat. Add the pork chops and cook, occasionally pressing down with a spatula to ensure even browning, 4 to 5 minutes.
- Reduce the heat to low, flip the chops, and cook until no longer pink on the other side, a minute or two.
- Pour in the jam mixture, turn off the heat, and let rest for 5 minutes.
- Transfer the chops to plates, then return the skillet to medium-low heat and simmer the sauce until slightly thickened, 1 to 3 minutes. Taste and adjust the seasonings as desired. Thin with a little water is necessary. Spoon over the chops and serve.
Susan Puckett is an Atlanta-based food writer and cookbook author.
