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Peppered Pork Chops with Apricot Glaze

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2 Boneless Pork Chops, 3/4 inch thick

1 teaspoon seasoned pepper (garlic pepper, lemon pepper or a pepper blend)

1 teaspoon Arbequina Extra-Virgin Olive Oil from Olive Oil Etcetera

1/4 cup chopped red onion

1/2 cup chicken broth

1/4 cup Apricot- Jalapeno Jam from Olive Oil Etcetera

1 Tablespoon 18- year Traditional Balsamic Vinegar from Olive Oil Etcetera

Fresh Cilantro, chopped


Rub Chops on both sides with seasoned pepper.  Heat the olive oil in a nonstick skillet over medium-high heat and cook chops to brown on one side; turn chops and add onion.  Continue to cook, stirring occasionally, until onion is tender, about 1 minute.  Add the broth, Apricot-Jalapeno Jam and vinegar to the pan; cover, reduce heat and simmer 8-10 minutes. Serve chops with pan sauce. Garnish with chopped fresh cilantro.

(recipe adapted from Ann Romney Cookbook)