Easy Pan-seared Pork Chops with Apricot Dijon Mustard Sauce are meaty, sweet, and savory; just perfect! Do you want to know how to pan-sear pork chops? And what is the best pork chops to use between bone-in or boneless? Here’s all you need to know. Plus, some fantastic ingredients to amp-up your pork chop game.
Hello my friends. When was the last time you had some awesome pan-fried pork chops for dinner? I bet you can still remember the juiciness and the primal, meaty flavor in every bite! Well today, we’re making some fantastic pan-seared pork chops with a mouth-watering apricot-Dijon mustard sauce.
There are some common questions around pork chops, and I’d love to answer some of them. I’ve cooked my fair share of pork chops to know a thing or two, and I wish someone had given me a few pointers when I was just dipping my toes into the realm of cooking.
Is it Best to Use Boneless or Bone-in Pork Chops?
The first question you may have is: what is the best pork chops to use between bone-in or boneless? The answer is: it depends. If you’re grilling your pork chops over burning embers or an open flame, you should go with bone-in. There’s lots of flavor in the bone, and it keeps the chops in one piece and juicy. If you’re cooking your chops in a skillet, I always recommend sourcing boneless pork chops. They brown evenly and take up less space.
How Do I Know When Pork Chops are Done?
The best and easiest way is to use a meat thermometer and my secret is to pan sear the first side for four minutes and cook the other side for three minutes. Take the temperature and your thermometer should read around 135°F. You can then safely remove your pork chops from the pan, and they will keep cooking while they rest. But if you are hesitant of that method, keep the thermometer inside the meat in the pan until the temperature reaches 140°F. Then remove your pork chops immediately from the burner and leave it in the pan for a few minutes. The perfect and safe temperature for perfectly cooked pork chops is 145°F.
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How to Make the Perfect Pan-seared Pork Chops
Season your pork chops with sea salt and pepper. In a heated skillet, cook the pork chops on the first side for four minutes, flip them and cook the other side for three minutes. Using a kitchen thermometer, confirm that the meat is at 140°F. At this point, the meat may register around 135-138 degrees, but it will continue cooking after you remove it from the pan.
Place the seared pork chops on a plate and cover with aluminum foil. After you make the apricot-mustard sauce below, return the pan-seared pork chops to the pan along with any juices that are on the plate, and let them get cozy with the apricot-mustard sauce.
Apricot-Dijon Mustard Sauce
The apricot-Dijon sauce is definitely the star of this dish. This flavorful sauce is sweet, savory, and a bit sour, and it can be used for chicken, salmon, sausages and meat. This sauce is made in no time, and I’ll tell you just how to make it. First, to the pan you just cooked the pork chops in, add some chicken stock and stir to scrape any brown bits from the bottom of the pan. When the liquid reduces to about half, add the apricot preserve, apple-cider vinegar, dijon mustard, and chopped sage. Whisk until the sauce is smooth and velvety.
Use High Quality Ingredients - Gourmet Products used in this recipe
Ladi Extra Virgin Olive Oil - A good, artisan, cold-pressed olive oil really makes the difference between a good meal and a great one. I’ve said it before, and I’ll say it again. Cook with exceptional olive oil and taste the results. EVOO is all-natural, and its taste and flavor are hard to beat. Our EVOO will give you a subtle and pleasant aftertaste of wild mountain herbs, so characteristic of high-quality cooking olive oils from Crete.
L’Epicurien Apricot Preserves - We’re not saying this pretty apricot preserve is better because it’s French or anything, but the artisans behind L’Epicurien have a magical touch for balancing sweetness and flavor! I’ve tried to find this quality elsewhere, and well, I’m still looking.
Edmond Fallot Dijon Mustard - Edmond Fallot practically invented Dijon Mustard; this is the real deal. They’ve been crafting this golden spread since 1840 with traditional methods, and it’s crazy good. If you’re a mustard fan, and you should be, this one is for you.
Don’t Forget your Side Dishes
Finally, what side dishes are you going to serve with these pork chops? I recommend any side dish where you can pour on some of this delicious apricot-dijon sauce. Here are some options:
- Steamed, roasted, or Grilled Vegetables with Black Olive Vinaigrette
- Rice, orzo, or couscous
- Leek and Potato Gratin
- Mashed potatoes or roasted potatoes
- Spanish Style Baked Potato
I hope you get a chance to make these Pan-seared Pork Chops with Apricot Dijon Mustard Sauce. Did you make this or another recipe? Tag @Spoonabilities on Instagram or add a photo or comment on Pinterest, so we can find you! And we love to hear from you in the comment section below.
Your Recipe Concierge!
This recipe for golden-brown, pan-seared pork chops livened with an apricot and Dijon mustard sauce is to die for. Tender, meaty, sweet, and savory, these pork chops are the perfect weeknight dinner, but they’re definitely nice enough for any special occasion.
- 4 boneless, 1” thick pork chops
- ¼ to ½ teaspoon sea salt available in our online shop
- ¼ teaspoon ground black pepper
- 2 teaspoons Ladi Extra Virgin Olive Oil available in our online shop
- ¾ cup unsalted chicken stock
- 6 Tablespoons L’Epicurien Apricot Preserve available in our online shop
- 5 Tablespoons apple-cider vinegar
- 4 teaspoons Edmond Fallot Traditional Dijon Mustard available in our online shop
- 4 teaspoons finely chopped fresh sage
- Season both sides of the pork with sea salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until it is shimmering. Add the chops and cook the first side for four minutes. Turn over the chops and cook the other side for three minutes or until the internal temperature reaches 140°F. Remove chops to a plate and cover with aluminum foil to rest while you make the apricot-mustard sauce.
- Reduce the heat to low, and to the pan you just cooked the pork chops, add the stock and stir to scrape any browned bits from the bottom of the pan. Cook until the liquid is reduced by half, then add the apricot preserves, vinegar, mustard, and sage, and whisk until smooth. Add in the pork and any juices from the plate, and season the sauce to taste with salt and pepper. Serve the chops with the sauce.
- Category: Dinner
- Method: Pan-searing
- Cuisine: International
Keywords: how to cook pork chops, pan seared pork chops, pork chops recipe, pork recipe, bone-in pork chops, boneless pork chops, easy dinner, weeknight dinner, easy recipe, quick dinner, under 15 minutes dinner, apricot dijon mustard sauce, pan-fried
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