Pork Loin Chops with Jalapeno Apricot Glaze
2 Large Pork Loin Sirloin or 4 Small Bone-in Pork Chops ( do not use ultra thick chops for this recipe)
1 Tablespoon Olive Oil
½ Cup Chicken Stock
½ Cup Sunburst Oranges Jalapeno Apricot Jam
1 T Dijon Mustard
½ tsp Redman Trading Real Salt garlic salt
Preheat Oven to 350 degrees. Spray baking dish with a non stick spray
Season both sides of the pork with garlic salt and fresh ground pepper.
Heat olive oil in a heavy frying pan. Brown Pork Chops – 3 minutes on each side.
Put pork chops in baking dish and put in preheated oven to roast 8-10 minutes or until internal temperature reaches 160 degrees.
While pork chops cook, deglaze the pan with the chicken stock. Scraping off any brown bits. Cook until stock is reduced by half. Then whisk in the Jalapeno Apricot jam. Cook 2-3 minutes. Whisk in the Dijon mustard.
Put the pork chops into the pan with the sauce, turning them several time to coat with the sauce. Cook about 2 minutes more. Place pork chops on plate, spoon sauce over the pork and serve.
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