web analytics
Kalyn's Kitchen

Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce

These Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce are easy and delicious for a special meal that’s low in carbs and gluten-free. Use Pork Recipes to find more recipes like this one.

Click to PIN Pan-Fried And Roasted Pork Chops with Apricot-Dijon Sauce!

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 Pan-Fried and Roasted Pork Chops Recipe with Apricot-Dijon Sauce are quick and delicious.  The recipe uses the same sugar-free apricot preserves I loved in the recipe for Apricot-Glazed Carrots with Ginger and Curry, so it’s not as high in sugar as you might think.

You could even serve the carrots with these pork chops if you’d like a double dose of apricot deliciousness, but 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.

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

I cooked two large pork loin sirloin chops, because that’s what my store had on sale, but you could also use 4 bone-in chops. Preheat the oven to 350F/180C. Heat the olive oil, season pork chops on both sides with salt and fresh ground black pepper, then brown the pork chops 3 minutes on each side. (After I saw these photos I decided Santa needs to bring me a new frying pan!)

Put the browned chops into a baking dish that you’ve sprayed with olive oil or nonstick spray and roast 8-10 minutes (or until temperature reaches 155-160F/68-71C using an instant-read meat thermometer.) 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 the chicken stock and cook over medium high heat until it reduces by about half. Then whisk in the apricot preserves, 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 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 and Pan-Fried Pork Chops with Tomato-Pepper Salsa ~ Kalyn’s Kitchen
Balsamic-Dijon Pork Chops ~ Barefeet in the Kitchen

Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce

These Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce are easy and delicious for a special meal that’s low in carbs and gluten-free.


  • 2 large pork loin sirloin or 4 small bone-in pork chops, fat well trimmed (don’t use ultra-thick chops for this recipe)
  • salt and fresh ground black pepper for seasoning pork chops
  • 1 T olive oil
  • 1/2 cup chicken stock (I used homemade chicken stock, but you could use canned chicken broth)
  • 1/2 cup no-sugar-added or sugar-free apricot preserves
  • 2 T Dijon mustard


  1. Preheat oven to 350F/180C and spray baking dish with olive oil or nonstick spray. Trim fat from pork chops (for the South Beach Diet there should not be more than 10% fat.) Season pork chops on both sides with salt and fresh ground black pepper.
  2. 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. (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.)
  3. 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 jam and cook 2-3 minutes (the sauce doesn’t need to be completely smooth.) Whisk in the Dijon mustard.
  4. 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.
  5. When I made this there were no leftovers, so I don’t know how well it would reheat. If anyone does refrigerate leftovers and reheat later, I’d love to know how that worked.


I used Smucker’s sugar-free apricot preserves. If you don’t want to use preserve with Splenda, pick a brand that’s the lowest in sugar you can find.

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

All images and text ©

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 South Beach Diet. (I first made this with sugar-free preserves but now I’d use the no-sugar-added ones that don’t have artificial sweetener.) If you only eat the small amount of sauce that sticks to the meat, I would consider this suitable for other low-carb diet plans as well.

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.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

Your email address will not be published. Required fields are marked *

33 comments on “Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce”

  1. 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.

  2. 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!

  3. Brenda, glad to hear it was a hit at your house!

  4. 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!

  5. Carol, so glad you liked it; thanks for taking the time to let me know!

  6. This is delicious! Thank you so much.

  7. Penny Ann, so glad to hear you enjoyed the recipe so much, thanks!

  8. 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!

  9. Great flavour combination with the apricot and mustard. I have to try this.

  10. looks super yummy….I think kids will love this one too!

  11. Great idea to add some curry powder! I like the sound of that.

  12. This was great! I halved the sauce (I thought it still made more than enough) and added 1/2 tsp curry powder.

  13. This sauce is so easy and good. It's fun hearing other variations for the idea.

  14. I use that for chicken, too. There's nothing like a good pan sauce!

  15. 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.

  16. 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!

  17. 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!

  18. The sauce sounds heavenly!

  19. 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.

  20. Sherry, welcome. Glad you've been enjoying the recipes.

  21. 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.

  22. Dara, I bet the kids would gobble this up. Just sweet enough!

  23. What a simple recipe, but obviously loaded with so much flavor. I will definitely be trying this, Kalyn.

  24. Janet, just ordered some from Amazon.com, thanks again!

  25. 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!

  26. 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 🙂

  27. 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.

  28. 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.

  29. I never thought about it, but apricot and dijon has got to be an excellent combination!

  30. Oh that looks delish. I'll have to try this one. I think I have all the ingredients on hand too.


  31. Yum, yum and YUM! I can't wait to try this!

Leave a comment »