As I have written before, I have two teenage sons. One is a senior in high school and the other a freshman. We have made it a priority in our lives to have dinner together and for the most part, we usually do. As of late, my eldest is often gone for dinner. With cross country or track practice and with working part-time, he is gone more dinners than he is present. This has led me to adapt a number of recipes to serve three. In fact, when I now purchase large packages of meats from my local warehouse club, I will often break it down to both servings of four and servings of three.
As both of my boys are in Boy Scouts and camp a weekend every month, there are times when it is just my wife and I. We often take that opportunity to go to new restaurants, causing my youngest to complain that we never take him anywhere! Looking ahead to future years when the eldest is off at college and the youngest is busy in his own right, I’ll either have to learn to cook for two, or this blog will become “Look at what I ate at McDonalds!”.
These chops were very flavorful.
I used bone in pork chops as that is what I had already.
Notice only three chops.
Making the sauce.
Reuniting the chops in the sauce.
Apricot Dijon Pork Chops
- 2 tablespoons butter, divided
- 4 pork chops, ½ inch thick
- Salt and pepper to taste
- 1/4 cup apricot spreadable fruit
- 4 sliced green onions
- 1/8 cup Dijon mustard
- 1 tablespoon cider vinegar
In a skillet, melt 1 tablespoon butter over medium-high heat, add pork chops, salt and pepper to taste, then sauté for about 4 minutes on each side or until cooked through, depending on thickness of chops. Remove chops from pan and keep warm. Now add the remaining tablespoon of butter, the jam, onion, mustard, and vinegar to pan. Bring to a boil, lower the heat, and simmer 3 to 4 minutes, covered. Add chops back into the sauce and heat through thoroughly. Serve with sauce on top of chops.
Add baked potatoes.