Apricot Porkchops

Season pork chops on both sides with salt and pepper. In a large skillet over medium high heat, add the olive oil. Cook pork chops 3-4 minutes on each side (depending on thickness) and set aside. They can be a little on the rare side in the beginning because they can finish cooking in the pan with the rest of the sauce.

In the same pan on medium heat, cook onions until translucent. Be sure to scrape brown bits off the bottom of the pan. After onions are soft, add the garlic and let cook for about 1 minute. Be careful not to burn garlic. Add in the apricot preserves and water and stir in the pan until it breaks down and starts to form a sauce. Have the heat on medium-low. You can now add in the dijon mustard and Worcestershire sauce (optional) and salt and pepper to taste. Stir to combine and let cook for about 2 minutes. Add pork chops back to the pan and let them cook in the sauce for a few minutes. Turn off the heat and add in fresh parsley and sprinkle with green onions if you wish.

Goes great with asparagus and Ree’s crash hot potatoes!