Blogging for Two

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.


Tags: , , , , , , , , , , , , , ,

Categories: Fried, Fruit, Low Carb, Main Dish 2, Pork, Recipes

Author:The Ranting Chef

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9 Comments on “Blogging for Two”

  1. midatlanticcooking
    October 26, 2012 at 11:24 am #

    Text your oldest son pictures of the pork chops, good food will always bring people to the table, you may find yourself feeding a lot of his friends though.


  2. October 26, 2012 at 12:09 pm #

    The chops sound great, and what a nice pairing with the apricots instead of the usual apple.
    Your idea for freezing is great; I have found that this works best for us as It’s just my hubby and I, but we do entertain quite a lot, so when I buy proteins in larger quantities, I freeze them in 100g (3.5oz) portions and that way I can pull out as many as I need for that meal.


  3. October 26, 2012 at 2:30 pm #

    I love cooking with fruit jams on meat, apricot, and peach are excellent on pork chops and so is blackberry and soy sauce. My husband tried that, much to my hesitation, but it was wonderful. Somewhere I need to find the picture and post the recipe, if we can remember it.


  4. October 26, 2012 at 2:51 pm #

    Looks great. My dad never cooked anything for me, which is why I cook for my daughter today. Thanks for sharing!


  5. October 26, 2012 at 3:28 pm #

    Another delicious recipe…can’t wait to make these.


  6. October 26, 2012 at 5:12 pm #

    This sounds fantastic, and easily adaptable for lesser portions!


  7. October 26, 2012 at 8:23 pm #

    I do combine apricot spreadable fruit with vinegar but never thought of adding mustard, great idea, must remember.


  8. October 28, 2012 at 2:39 am #

    I love the flavours of mustard and apricots together but have never tried it with pork. Looks delicious.



  1. Bert and Ernie | Rantings of an Amateur Chef - May 28, 2013

    […] In every case where I have used apricot for a dish on this blog, Dijon has tagged along. It is present in Apricot Bourbon Chicken and Apricot Dijon Pork. […]


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