Pork Chops with Apricot Sauce are delicious for a special meal and if you use sugar-free apricot preserves this is pretty low in carbs. 

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Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce found on KalynsKitchen.com

Pork chops are something I love to cook at home, but rarely order in a restaurant, and if you’re looking for an easy dinner for two, these Pork Chops with Apricot Sauce are quick and delicious.  The recipe uses the sugar-free apricot preserves, so it’s not as high in sugar as you might think.

I ate this with a warm lentil salad on the side. I think this type of quick recipe is the perfect thing to cook after a busy day at work, and if you like pork chops this might become one of your favorites.

What ingredients do you need for this recipe?

Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce found on KalynsKitchen.com

How to Make Pork Chops with Apricot Sauce:

(Scroll down for complete recipe with nutritional information.)

  1. I used two large pork loin sirloin chops, because that’s what my store had on sale, but you could also use 4 bone-in chops.
  2. Preheat the oven to 350F/180C.
  3. Heat the oil, season pork chops with salt and pepper, then brown the pork chops 3 minutes on each side.
  4. Put the browned chops into a baking dish that you sprayed with olive oil and roast 8-10 minutes (or until temperature reaches 155-160F/68-71C using an Instant Read Meat Thermometer (affiliate link).)
  5. The pork chops will be heated in the sauce for a couple of minutes, so take them out at the lower end of the temperature range if you can.
  6. While the pork chops roast, deglaze the pan with  canned chicken broth (affiliate link) and cook over medium high heat until it reduces by about half.
  7. Then whisk in the Sugar-Free Apricot Preserves (affiliate link), cook 2-3 minutes, and whisk in the mustard.
  8. When pork chops have roasted to desired temperature, put them back in the pan with the sauce.
  9. Turn them over a few times so they’re well coated with sauce, cook about 2 minutes, then serve pork chops hot with sauce spooned over.

Make it a Meal:

Low-Carb Spinach Salad with Bacon and Feta and Cauliflower Rice with Basil, Parmesan, and Pine Nuts would be delicious side dishes for a low-carb meal.

More Tasty Ideas for Pork Chops for Dinner:

Grain-Free Breaded Pork Chops with Mustard Sauce ~ from Kalyn’s Kitchen
Mom’s Perfect Pork Chops ~ Simply Recipes
Pork Chops with Balsamic Glaze ~ Kalyn’s Kitchen
Grilled Pork Chops with Garlic-Lime Sauce ~ Dine and Dish
Creole-Seasoned Pork with Tomato-Pepper Salsa ~ Kalyn’s Kitchen
Balsamic-Dijon Pork Chops ~ Barefeet in the Kitchen

Pork Chops with Apricot Sauce
Yield: 4 small pork chops

Pork Chops with Apricot Sauce

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

These Pork Chops with Apricot Sauce are easy and delicious for a special meal.

Ingredients

  • 2 very large pork loin sirloin chops (see notes)
  • salt and fresh ground black pepper for seasoning pork chops
  • 1 T olive oil
  • 1/2 cup chicken broth (see notes)
  • 1/2 cup sugar-free apricot preserves
  • 2 T Dijon mustard

Instructions

  1. Preheat oven to 350F/180C and spray baking dish with olive oil or nonstick spray.
  2. Trim fat from pork chops as desired.
  3. Season pork chops on both sides with salt and fresh ground black pepper.
  4. Heat olive oil in a heavy frying pan, then brown pork chops 3 minutes on each side.
  5. Put pork chops in baking dish and put in preheated oven to roast 8-10 minutes, or until internal temperature of the meat reaches 155-160F/68-71C when measured with an Instant Read Meat Thermometer (affiliate link).
  6. You’ll be cooking the pork chops a bit more in the sauce, so take them out at the lower end of the temperature range if you can.
  7. While pork chops cook, deglaze the pan with the chicken stock, scraping off any browned bits and cooking until the stock has reduced by about 1/2.
  8. Then whisk in the Apricot Preserves (affiliate link) and cook 2-3 minutes (the sauce doesn’t need to be completely smooth.)
  9. Whisk in the Dijon mustard.
  10. Put the pork chops into the pan with the sauce, and turn them several times to coat with sauce, then cook about 2 minutes more.
  11. Serve pork chops hot, with the flavorful sauce spooned over.

Notes

Use 4 small bone-in pork chops if you prefer; don’t use ultra-thick chops for this recipe. I used Sugar-Free Apricot Preserves (affiliate link). If you don’t want to use preserves with Splenda, pick a brand that’s the lowest in sugar you can find. I used homemade chicken stock, but you could use canned chicken broth.

Nutritional information was based on the brand of sugar-free apricot preserves I used.

The recipe was adapted slightly from Pork Chops with Apricot Sauce found on Forks.Ca.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 191Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 54mgSodium: 495mgCarbohydrates: 11gFiber: 1gSugar: .2gProtein: 18g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as pork chops are lean and trimmed to have less than 10% fat, this recipe made with sugar-free or no-sugar added apricot preserves would be okay for phase 2 or 3 of the original South Beach Diet. If you use the sugar-free preserves, I would consider this suitable for other low-carb diet plans as well.

Find More Recipes Like This One:
Use Easy to Cook Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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