Pork Chops with Apricot Sauce
Pork Chops with Apricot Sauce are delicious for a special meal and apricot glazed pork chops will be a hit with the whole family! And if you use sugar-free apricot preserves this is pretty low in carbs.
PIN the apricot glazed pork chops to try it later!
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. And this recipe uses sugar-free apricot preserves, so the apricot glazed pork chops are definitely not as high in sugar as you might think.
And 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 favorite ways to cook them.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- pork loin sirloin chops
- salt and fresh ground black pepper for seasoning pork chops
- Olive Oil (affiliate link)
- canned chicken broth (affiliate link)
- Sugar-Free Apricot Preserves (affiliate link)
- Dijon Mustard (affiliate link)
Can you use bone-in pork chops for these apricot glazed pork chops?
I love the pork loin sirloin chops I used for this recipe because they’re inexpensive and easy to cook. But if you prefer bone-in pork chops, they will be fine if they’re not too large. Using an Instant Read Meat Thermometer (affiliate link) to make sure the meat has reached 160F/68-71C is especially important for bone-in pork chops.
What Apricot Preserves did I use for the apricot glazed pork chops?
I have used Smucker’s Sugar-Free Apricot Preserves (affiliate link) for this recipe, but if you find another brand that’s low in sugar it will be fine for the recipe.
How to Make Pork Chops with Apricot Sauce:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I used two large pork loin sirloin chops, because that’s what my store had on sale, and I find this type of pork chop easy to cook.
- Preheat the oven to 350F/180C.
- Heat the oil, season pork chops with salt and pepper, then brown the pork chops 3 minutes on each side.
- 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).
- 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.
- 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.
- Then whisk in the Sugar-Free Apricot Preserves (affiliate link), cook 2-3 minutes, and whisk in the mustard.
- When pork chops have roasted to desired temperature, put them back in the pan with the sauce.
- 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 Low-Carb Meal:
Options like Spinach Salad with Bacon and Feta, Garlic-Roasted Green Beans with Shallots and Almonds, or 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
- Pork Chops with Balsamic Glaze
- Creole-Seasoned Pork with Tomato-Pepper Salsa
Pork Chops with Apricot Sauce
These Pork Chops with Apricot Sauce are easy and delicious for a special meal. And the apricot glazed pork chops are probably going to be a hit with the whole family.
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
- Preheat oven to 350F/180C and spray baking dish with olive oil or nonstick spray.
- Trim fat from pork chops as desired.
- Season pork chops on both sides with salt and fresh ground black pepper.
- Heat olive oil in a heavy frying pan, then brown pork chops 3 minutes on each side.
- 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).
- 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.
- 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.
- Then whisk in the Apricot Preserves (affiliate link) and cook 2-3 minutes (the sauce doesn’t need to be completely smooth.)
- Whisk in the Dijon mustard.
- 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.
- 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:
4Serving Size:
1Amount 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you use the sugar-free preserves as recommended for these apricot glazed pork chops, I would consider this suitable for low-carb diet plans, but maybe not for Keto. 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.
Find More Recipes Like This One:
Use Easy to Cook Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The recipe for Pork Chops with Apricot Sauce was first posted in 2010, and I’ve made it quite a few times since then. It was last updated with more information in 2023.
33 Comments on “Pork Chops with Apricot Sauce”
1st time I made this recipe, I didn’t have the sugar free preserves, way too tired to drag myself to the store after work (used regular), but this time I put that ingredient on my shopping list – a fabulous recipe, I really like pork and this recipe was a huge hit with me. I cook just for myself now, I keep the recipes I like and discard the others I try that I don’t. This is a keeper – followed the recipe tonight exactly – love it, going in my volumes of collected recipes. Thanks Kalyn for another most wonderful recipe – I had weight loss surgery 9 years ago, always search for new low carb recipes – Thanks for your posts.
Glad you enjoyed it and that you’re enjoying the recipes in general! Thanks for taking time to tell me!
Thanks for another wonderful meal, Kalyn! We made this and your quinoa side dish with the cilantro and green onions (didn't put the pine nuts in because I accidentally scorched them, but it was still great!). It was fantastic! Next time, we're going to toast some mustard seeds and add those to the sauce. Yum!
Lynne, mustard seeds sound good. Glad you enjoyed it.
Brenda, glad to hear it was a hit at your house!
Kalyn,
My husband made your Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce for dinner tonight, and we all loved it! The flavor of the sauce was terrific. We're adding this one to the family recipe book. Thank you!
Carol, so glad you liked it; thanks for taking the time to let me know!
This is delicious! Thank you so much.
Penny Ann, so glad to hear you enjoyed the recipe so much, thanks!
I just made this last night and it was just absolutely wonderful! I had never cooked pork that was so tender and juicy. This is absolutely a keeper and will make over and over again. This recipe was incredibly so easy to make. I just can't believe it! Thanks for sharing this recipe with us because I shared it with my South Beach Diet friends too!
Great flavour combination with the apricot and mustard. I have to try this.
looks super yummy….I think kids will love this one too!
Great idea to add some curry powder! I like the sound of that.
This was great! I halved the sauce (I thought it still made more than enough) and added 1/2 tsp curry powder.
This sauce is so easy and good. It's fun hearing other variations for the idea.
I use that for chicken, too. There's nothing like a good pan sauce!
This why I love reading your blog; because you come up with great ideas and combinations. Apricots and mustard…who would have thought of it, yet it sounds sooooo appealing. Thanks once more.
I made almost the exact same thing the other night! Well, it was pan fried pork chops with a Dijon and tarragon pan sauce instead. It turned out fabulous (Though when I was making the pan sauce and dipped a finger in to taste it, it tasted too salty!) Pork chops definitely taste amazing with a sweetness to them. I'll have to try the Dijon and apricot variation!
Maria, thanks!
Janet I'm excited to try it. Should be here in 2 days. And I know what you mean about the bottom of the pans getting stained!
The sauce sounds heavenly!
Kalyn, You will find a million uses for Bar Keepers Friend but my favorite is the bottom of the Le Creuset pans when they get stained. Remember to put the powder on a damp cloth or sponge rather than the surface, I think it works better.
Sherry, welcome. Glad you've been enjoying the recipes.
My daughter told me about your blog last week, and I've been making your favorites all week. I love your blog and can't wait to try more.
Dara, I bet the kids would gobble this up. Just sweet enough!
What a simple recipe, but obviously loaded with so much flavor. I will definitely be trying this, Kalyn.
Janet, just ordered some from Amazon.com, thanks again!
Joanne, I've used these sugar-free apricot preserves for a couple of things lately; they're pretty versatile.
Janet, thanks for that tip about the Bar Keeper's Friend, I'll look for that product!
Kalyn, A little Bar Keepers Friend on a damp cloth will take care of the "browned rim" of your pan. Also, I saw some silicone whisks in TJMaxx the other day that would help prevent scratches in the non stick surface. Recipe sounds wonderful 🙂
I love this because it means if I buy the apricot preserves they won't just sit in my fridge, aimlessly waiting around to be used! Plus the sweet and tangy mustard combo sounds delicious.
So glad people are liking this, and apricot and Dijon were indeed a great flavor combination! Just enough sweetness that it really added to the flavor of the pork without being too sweet.
I never thought about it, but apricot and dijon has got to be an excellent combination!
Oh that looks delish. I'll have to try this one. I think I have all the ingredients on hand too.
M
Yum, yum and YUM! I can't wait to try this!