Get these Bourbon Apricot Pork Chops on the table in just 30 minutes! Pork chops are seared in a skillet and topped with a bourbon and apricot pan sauce for a fast and easy dinner.
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I love a good, fast dinner option during the week, but still want it to taste good. So anything fast and delicious is perfect. These Apricot Bourbon Pork Chops are incredibly easy and fast to make, perfect for a weeknight dinner recipe. Apricots in any form remind me of my grandparents. They always had a bowl of fresh apricots in their kitchen, and dried apricots to snack on. So whenever I walk past some fresh apricots in the store, the smell instantly takes me back to their house.
Serve up these pork chops with a rice pilaf (my favorite!) or mashed potatoes and a vegetable. The pan sauce also works great as a sauce or gravy for the starch and vegetable, so double up those ingredients if you want extra sauce!
Looking for more quick and easy meal ideas? Find more pork chop recipes here!
To make easy pork chops, first sear the pork chops in a large skillet on both sides. Remove and set aside, covered, to rest. Make the pan sauce by heating a little oil in the same skillet and sauteing some diced onion. Add the bourbon and dried apricots, then the thyme and chicken stock. Cook the sauce until it reduces slightly. Add the vinegar and season to taste as desired. Serve the pork chops either in the sauce, or with the sauce on the side. That is it! A delicious, quick weeknight meal.
Ingredients
- 4 pork chops (approximately 5-6 ounces boneless, or 8 ounces with bone)
- salt
- black pepper
- 2 Tablespoons vegetable oil
- 1/3 cup onion finely diced
- 1/2 cup dried apricots chopped
- 1/2 cup bourbon (or whiskey)
- 1 cup chicken stock
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 2 Tablespoons apple cider vinegar (or white vinegar, or red wine vinegar)
Instructions
- In a large, deep skillet, heat the 1 Tablespoon of oil over medium high heat.
- Sprinkle both sides of the pork chops with salt and black pepper.
- When the oil is hot, add the pork chops. Sear until browned, approximately 3 minutes.
- Reduce heat to medium. Flip the pork chops and continue cooking until cooked all the way through, reaching the temperature of at least 145F in the middle.
- Remove the pork chops. Set aside and cover.
- In the same skillet, add the remaining 1 Tablespoon of oil.
- When the oil is hot, add the onion and cook until just softened, approximately 2 minutes.
- Add the chopped apricots and bourbon. Stir to scrape up any browned bits in the pan.
- Add stock and thyme, and simmer sauce over medium low until it starts to thicken, approximately 7 minutes.
- Add the vinegar and stir. Season as desired with additional salt and black pepper. If too thick, add additional water or stock.
- Add the pork chops and any juices back to the skillet (or serve sauce separately). Serve immediately.
