Bert and Ernie

I am expecting that a vast majority of the readers of this post know who Bert and Ernie are. They are long term characters on the children’s show Sesame Street. On the show they are roommates and good friends. While Bert is neurotic and often times negative, Ernie is a free spirit and “happy-go-lucky”. On first blush you wonder why they are such good friends.

Some combinations of flavors do not seem obvious at the outset, but really seem to work together. They are like the Bert and Ernie of the dinner table. One such combination is apricot and Dijon.

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.

Photo Feb 01, 5 49 03 PM

The sauce is rich and tasty.

Photo Feb 01, 5 08 01 PM

Look at those great looking chops!

Photo Feb 01, 5 12 08 PM

Steaming the carrots.

Photo Feb 01, 5 43 53 PM

You know a recipe is good when it has you using “pan drippings”.

Photo Feb 01, 5 48 55 PM

Delightfully delicious!

Apricot Glazed Pork with Carrots

Prep Time: 7 mins | Cook Time: 25 mins | Makes: 4 | Difficulty: Easy


  • 3/4 tsp salt, divided
  • 1 (8 ounce) bag baby carrots
  • 4 (4-5 ounce) boneless center cut pork chops
  • 1/4 tsp pepper
  • 1 tbsp vegetable oil
  • 1 cup lower sodium chicken broth
  • 2 tsp Dijon mustard
  • 1/4 cup no sugar added apricot jam
  • 2 tbsp unsalted butter


1) Bring 1/2 inch water and 1/4 tsp of the salt to a boil in a medium skillet or large saucepan with a lid over high heat. Fit it with a steamer basket. Add carrots. Bring water to a boil, then reduce heart medium low and cook until tender, 10-15 minutes. Set aside.

2) Meanwhile, season pork chops with remaining 1/2 tsp salt and pepper. Heat oil in a large nonstick skillet over high heat. Brown chops 1 to 2 minutes per side until golden brown. Reduce heat to low; cover and cook until chops are cooked through, 5-7 minutes longer. Transfer to a plate.

3) Increase heat to high. Stir broth and mustard into pan drippings; cook until reduced by half, about five minutes. Stir in jam and cook until thickened, 1-2 minutes. Stir in butter. Add pork and any juices on the plate, cook until just heated through and coated, about 1 minute per side. Transfer chops and reserved carrots to plates. Divide remaining sauce among small cups and serve as a dipping sauce for carrots.

Tags: , , , , , , , ,

Categories: Fruit, Low Carb, Pork

Author:The Ranting Chef

Check out the best recipes at

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: