This super-simple recipe is great for a weeknight meal in a hurry. The apricot glaze, made from jam, takes just moments to make but tastes complex due to the spicy Dijon mustard and tangy vinegar. By braising the chops, the meat stays tender and moist.
1 cup low-sodium chicken stock
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1/4 cup apricot jam
2 tablespoons olive oil
6 boneless center-cut pork chops (about 11/4 inches thick), trimmed of fat
Kosher salt and freshly ground black pepper
1 garlic clove, smashed
1 bay leaf
In a medium bowl, whisk together the chicken stock, mustard, vinegar, and jam.
Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Place the pork chops in the hot oil and brown about 3 minutes per side.
Remove the pork chops from pan and set aside. Add the chicken stock mixture to the pan and deglaze the pan, scraping up the brown bits with a wooden spoon. Add the garlic clove and bay leaf. Reduce heat to a simmer. Return the pork chops to the pan, cover and braise until just cooked through, about 5 minutes.
Transfer the pork chops to a serving dish and tent lightly with foil to keep warm. Discard the garlic and bay leaf. Bring the liquid to a rapid boil and reduce to a thick glaze, about 3 minutes. Season to taste with salt and freshly ground black pepper. Pour the glaze over the pork chops and serve.