Pork Chops with Thyme and Apricot Sauce
Moist and juicy pork chops with a thyme-infused apricot sauce makes an elegant main dish. Serve with rice and a simple tossed salad.
4 boneless pork loin chops
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 shallot, finely chopped
1 cup white wine
1/4 cup apricot jam
1/2 teaspoon dried thyme
- Season pork chops with salt and pepper to taste.
- In a large skillet heat oil over medium-high heat. Add pork chops and cook through, about 3 minutes per side. Transfer to a platter; cover to keep warm.
- Add shallot to the pan. Sauté until golden, about 3 minutes. Add wine and stir to scrape any browned bits off the bottom of the pan. Simmer until liquid has reduced by half.
- Add jam and thyme; mix well. Simmer 2 minutes. Spoon sauce over warm pork chops to serve.
Makes 4 servings.