Is there any kind of glazed fruit that doesn't taste great with pork chops? We know apricot does, as this dish with preserves and pecans proves.
What You Need
Original recipe yields 4 servings
2 Tbsp. oil
4 bone-in pork chop s (1-1/2 lb.), 3/4 inch thick
1/4 tsp. ground black pepper
1/3 cup finely chopped onion s
1 clove garlic, minced
3/4 cup brewed strong MAXWELL HOUSE Coffee
1/2 cup chopped dried apricots
1/3 cup apricot preserves
3 Tbsp. HEINZ Apple Cider Vinegar
1/4 cup chopped PLANTERS Pecans, toasted
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Let's Make It
Heat oil in large skillet on medium-high heat. Season chops with pepper. Add to skillet; cook 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
Add onions to skillet; cook 2 min., stirring occasionally. Stir in garlic; cook and stir 1 min. Add all remaining ingredients except chops and nuts; stir. Bring to boil; simmer on medium-low heat 5 min. or until sauce is thickened.
Return chops to skillet; turn to evenly coat with sauce. Simmer 2 min. or until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving topped with sauce and nuts.
Serve with smart sides, such as hot cooked brown rice and steamed vegetables.
How to Brew Strong Coffee
Use 1-1/2 scoops ground coffee for each cup of brewed strong coffee you need.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.