Friday, February 13, 2015

Pan-Fried and Roasted Pork Chops Recipe with Apricot-Dijon Sauce (Gluten-Free)

These Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce are easy and delicious for a romantic meal.

(For Friday Flashbacks I feature favorite recipes from the past that have been my personal favorites,  and these tasty pork chops are also a Five Ingredients recipe as well. If you're looking for an easy romantic dinner for Valentine's Day, these pork chops are sure to be a hit.  Not a fan of pork chops?  There are lots more good ideas with the Valentine's Day Recipes.)

Pork chops are something I love to cook at home, but rarely order in a restaurant, and if you're looking for an easy dinner for two, this recipe is quick and delicious.  The recipe uses the same sugar-free apricot preserves I loved in the recipe for Apricot-Glazed Carrots with Ginger and Curry, so it's not as high in sugar as you might think. You could even serve the carrots with these pork chops if you'd like a double dose of apricot deliciousness, but I ate this with a warm lentil salad on the side. I think this type of quick recipe is the perfect thing to cook after a busy day at work, and if you like pork chops this might become one of your favorites.

I cooked two large pork loin sirloin chops, because that's what my store had on sale, but you could also use 4 bone-in chops. (Trim the fat so there's less than 10% fat if you're making this for the South Beach Diet.)

Preheat the oven to 350F/180C. Heat the olive oil, season pork chops on both sides with salt and fresh ground black pepper, then brown the pork chops 3 minutes on each side. (After I saw these photos I decided Santa needs to bring me a new frying pan!)

Put the browned chops into a baking dish that you've sprayed with olive oil or nonstick spray and roast 8-10 minutes (or until temperature reaches 155-160F/68-71C using an instant-read meat thermometer.) The pork chops will be heated in the sauce for a couple of minutes, so take them out at the lower end of the temperature range if you can.

While the pork chops roast, deglaze the pan with the chicken stock and cook over medium high heat until it reduces by about half. Then whisk in the apricot preserves, cook 2-3 minutes, and whisk in the mustard.

When pork chops have roasted to desired temperature, put them back in the pan with the sauce. Turn them over a few times so they're well coated with sauce, cook about 2 minutes, then serve pork chops hot with sauce spooned over.

Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce
(Makes enough sauce for 2 large or 4 small pork chops, but can easily be doubled. Recipe adapted slightly from Pork Chops with Apricot Sauce found on Forks.Ca.)

2 large pork loin sirloin or 4 small bone-in pork chops, fat well trimmed (don't use ultra-thick chops for this recipe)
salt and fresh ground black pepper for seasoning pork chops
1 T olive oil
1/2 cup chicken stock (I used homemade chicken stock, but you could use canned chicken broth)
1/2 cup no-sugar-added or sugar-free apricot preserves (I used Smucker's sugar-free apricot preserves)
2 T Dijon mustard

Preheat oven to 350F/180C and spray baking dish with olive oil or nonstick spray. Trim fat from pork chops (for the South Beach Diet there should not be more than 10% fat.) Season pork chops on both sides with salt and fresh ground black pepper.

Heat olive oil in a heavy frying pan, then 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 of the meat reaches 155-160F/68-71C when measured with an instant-read meat thermometer. (You'll be cooking the pork chops a bit more in the sauce, so take them out at the lower end of the temperature range if you can.)

While pork chops cook, deglaze the pan with the chicken stock, scraping off any browned bits and cooking until the stock has reduced by about 1/2. Then whisk in the apricot jam and cook 2-3 minutes (the sauce doesn't need to be completely smooth.) Whisk in the Dijon mustard.

Put the pork chops into the pan with the sauce, and turn them several times to coat with sauce, then cook about 2 minutes more. Serve pork chops hot, with the flavorful sauce spooned over.

When I made this there were no leftovers, so I don't know how well it would reheat. If anyone does refrigerate leftovers and reheat later, I'd love to know how that worked.

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South Beach/Low-Carb Suggestions:
As long as pork chops are lean and trimmed to have less than 10% fat, this recipe made with sugar-free or no-sugar added apricot preserves would be okay for phase 2 or 3 of the South Beach Diet. (I first made this with sugar-free preserves but now I'd use the no-sugar-added ones that don't have artificial sweetener.)  This would be good with something like Lake Powell Spicy Rice or Brown Rice with Cashews and Herbs to soak up the extra sauce.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Tasty Ideas for Pork Chops for Dinner:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)

Grain-Free Breaded Pork Chops with Mustard Sauce ~ from Kalyn's Kitchen

Mom's Perfect Pork Chops ~ Simply Recipes

Pork Chops with Balsamic Glaze ~ Kalyn's Kitchen

Grilled Pork Chops with Garlic-Lime Sauce ~ Dine and Dish

Creole-Seasoned and Pan-Fried Pork Chops with Tomato and Red Bell Pepper Salsa ~ Kalyn's Kitchen

Balsamic-Dijon Pork Chops ~ Barefeet in the Kitchen

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)counter customizable free hit
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More to Chew On:


  1. Yum, yum and YUM! I can't wait to try this!

  2. Oh that looks delish. I'll have to try this one. I think I have all the ingredients on hand too.


  3. I never thought about it, but apricot and dijon has got to be an excellent combination!

  4. So glad people are liking this, and apricot and Dijon were indeed a great flavor combination! Just enough sweetness that it really added to the flavor of the pork without being too sweet.

  5. I love this because it means if I buy the apricot preserves they won't just sit in my fridge, aimlessly waiting around to be used! Plus the sweet and tangy mustard combo sounds delicious.

  6. Kalyn, A little Bar Keepers Friend on a damp cloth will take care of the "browned rim" of your pan. Also, I saw some silicone whisks in TJMaxx the other day that would help prevent scratches in the non stick surface. Recipe sounds wonderful :)

  7. Joanne, I've used these sugar-free apricot preserves for a couple of things lately; they're pretty versatile.

    Janet, thanks for that tip about the Bar Keeper's Friend, I'll look for that product!

  8. Janet, just ordered some from, thanks again!

  9. What a simple recipe, but obviously loaded with so much flavor. I will definitely be trying this, Kalyn.

  10. Dara, I bet the kids would gobble this up. Just sweet enough!

  11. My daughter told me about your blog last week, and I've been making your favorites all week. I love your blog and can't wait to try more.

  12. Sherry, welcome. Glad you've been enjoying the recipes.

  13. Kalyn, You will find a million uses for Bar Keepers Friend but my favorite is the bottom of the Le Creuset pans when they get stained. Remember to put the powder on a damp cloth or sponge rather than the surface, I think it works better.

  14. Maria, thanks!

    Janet I'm excited to try it. Should be here in 2 days. And I know what you mean about the bottom of the pans getting stained!

  15. I made almost the exact same thing the other night! Well, it was pan fried pork chops with a Dijon and tarragon pan sauce instead. It turned out fabulous (Though when I was making the pan sauce and dipped a finger in to taste it, it tasted too salty!) Pork chops definitely taste amazing with a sweetness to them. I'll have to try the Dijon and apricot variation!

  16. This why I love reading your blog; because you come up with great ideas and combinations. Apricots and mustard...who would have thought of it, yet it sounds sooooo appealing. Thanks once more.

  17. I use that for chicken, too. There's nothing like a good pan sauce!

  18. This sauce is so easy and good. It's fun hearing other variations for the idea.

  19. This was great! I halved the sauce (I thought it still made more than enough) and added 1/2 tsp curry powder.

  20. Great idea to add some curry powder! I like the sound of that.

  21. looks super yummy....I think kids will love this one too!

  22. Great flavour combination with the apricot and mustard. I have to try this.

  23. I just made this last night and it was just absolutely wonderful! I had never cooked pork that was so tender and juicy. This is absolutely a keeper and will make over and over again. This recipe was incredibly so easy to make. I just can't believe it! Thanks for sharing this recipe with us because I shared it with my South Beach Diet friends too!

  24. Penny Ann, so glad to hear you enjoyed the recipe so much, thanks!

  25. This is delicious! Thank you so much.

  26. Carol, so glad you liked it; thanks for taking the time to let me know!

  27. Kalyn,
    My husband made your Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce for dinner tonight, and we all loved it! The flavor of the sauce was terrific. We're adding this one to the family recipe book. Thank you!

  28. Brenda, glad to hear it was a hit at your house!

  29. Thanks for another wonderful meal, Kalyn! We made this and your quinoa side dish with the cilantro and green onions (didn't put the pine nuts in because I accidentally scorched them, but it was still great!). It was fantastic! Next time, we're going to toast some mustard seeds and add those to the sauce. Yum!

    1. Lynne, mustard seeds sound good. Glad you enjoyed it.


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