Ingredients
¼ cup apricot preserves
¼ cup Buona Cucina Blenheim Apricot White Balsamic Vinegar
2 tablespoon Dijon mustard, smooth, not grainy
½ teaspoon red pepper flakes
2 cloves garlic, minced
¼ cup water
¼ cup chicken stock
2 tablespoons unsalted butter
2 pounds boneless pork chops
Several sprigs of fresh thyme
Direction
In a medium bowl, whisk together apricot preserves Apricot Balsamic Vinegar, mustard, red pepper flakes, garlic, water, and chicken stock. Set aside.
In a large (12 inch) cast iron skillet, melt 2 tablespoons of butter, and turn the heat onto high.
Season pork chops with salt and pepper then place into hot skillet and brown both sides.
Remove pork chops (you’ll finish cooking it later) then cut the heat and move the skillet to another burner that hasn’t been on.
VERY CAREFULLY pour the sauce into the skillet.
It will hiss and bubble and spit so be extremely careful.
You can choose to wait to do this if you’re scared.
Place back onto medium-high heat and add the pork chops back in along with sprigs of thyme.
Simmer in sauce until fully cooked through and sauce has thickened, about 12-15 minutes, depending how thick your pork chops are.
Serve with generous sauce on top!