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.
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.
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 and Red Bell Pepper Salsa ~ Kalyn’s Kitchen
Balsamic-Dijon Pork Chops ~ Barefeet in the Kitchen
Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce
(Makes enough sauce for 2 large or 4 small pork chops, but can easily be doubled. Recipe adapted slightly from Pork Chops with Apricot Sauce found on Forks.Ca.)
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 (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.)
2 T Dijon mustard
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.
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.)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.
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.
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.
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.
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.