Pork Chops in Orange Apricot Sauce
Transform your dinner table with these irresistible Pork Chops in Orange Apricot Sauce—a mouthwatering combination of tender, bone-in pork chops and a sweet, tangy glaze. This recipe marries freshly squeezed orange juice, apricot preserves, and a hint of soy sauce to create a rich, glossy sauce that perfectly complements the savory flavors of the chops. A quick sear in olive oil locks in juiciness, while a touch of garlic and paprika adds a savory depth to every bite. The dish is finished with a cornstarch-thickened sauce for a velvety texture and garnished with fresh parsley for a pop of color. Ready in just 40 minutes, this versatile dish is perfect for weeknight dinners or special occasions. Pair it with creamy mashed potatoes or steamed vegetables for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves (minced)
- 1 cup chicken broth
- 0.5 cup orange juice (freshly squeezed)
- 0.5 cup apricot preserves
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Pat the pork chops dry with paper towels. Season both sides with salt, black pepper, and paprika.
In a large skillet, heat olive oil over medium-high heat. Add the pork chops and sear for 3-4 minutes on each side until golden brown. Transfer the chops to a plate and set aside.
In the same skillet, reduce the heat to medium and add unsalted butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth, orange juice, apricot preserves, and soy sauce. Whisk together until the sauce is smooth.
Bring the mixture to a simmer and return the pork chops to the skillet. Reduce the heat to medium-low, cover the skillet, and cook for 15-20 minutes, flipping the chops halfway through, until the internal temperature reaches 145°F (63°C).
In a small bowl, mix the cornstarch with water to create a slurry. Remove the pork chops from the skillet and set aside on a serving platter.
Whisk the cornstarch slurry into the sauce in the skillet and cook for 2-3 minutes until the sauce thickens.
Pour the thickened sauce over the pork chops and garnish with chopped fresh parsley.
Serve immediately with your choice of sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 24.6 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
