"These are absolutely divine!!So simple and so beautiful…this is definitely a trick up my mom-sleeve!They look like they require so much more effort than they really do.I love to serve them with roasted asparagus topped with a homemade lemon vinaigrette or some green beans."
- Pat the pork chops dry with paper towels, and sprinkle both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and brown the chops well on both sides, about 5 minutes per side.
- Stir in honey, apricots, and garlic; cover, and simmer until the pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center of a chop, should read at least 145 degrees F (63 degrees C).Sprinkle with parsley, and serve chops topped with the apricots and pan juices.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 182 calories;7.8 g fat;13.3 g carbohydrates;15 g protein;36 mg cholesterol;122 mg sodium.Full nutrition
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