This dish is packed with so much flavor, you’ll be amazed that it uses so few ingredients—and just a single fry pan, which makes it a winner for One Pot Wednesdays. You can substitute other stone fruits, such as peaches and plums, for the apricots, and you can also use bone-in pork chops (although they will take a bit longer to cook). Serve with leftover couscous or quinoa, or with your favorite loaf of crusty bread.
Pork Chops with Caramelized Apricots and Sage
4 boneless pork chops, each 1/2 inch (12 mm) thick, about 1 1/4 lbs. (625 g) total weight
Kosher salt and freshly ground pepper
3 Tbs. olive oil
2 small red onions, halved and sliced
12 small apricots, halved and pitted, or 18 dried apricot pieces
1/2 cup (1/2 oz./15 g) fresh sage leaves
3 Tbs. balsamic vinegar
Season the pork chops with salt and pepper. In a fry pan over medium-high heat, warm 1/2 Tbs. of the olive oil. Add the pork and cook until opaque throughout and an instant-read thermometer inserted into the center of a pork chop registers 145°F (63°C), 4 to 6 minutes per side. Transfer the pork chops to a plate and cover loosely with aluminum foil.
Return the pan to medium-high heat; do not wipe the pan clean. Warm the remaining 2 1/2 Tbs. olive oil in the pan. Add the onions and sauté until soft, about 4 minutes. Reduce the heat to medium-low and season with salt and pepper. Cook slowly, stirring occasionally, until the onions turn deep brown, about 10 minutes.
Raise the heat to medium and add the apricots and sage. Cook, stirring occasionally, until the apricots are soft and caramelized, about 4 minutes. Add the balsamic vinegar and cook until the liquid is absorbed, about 1 minute.
Return the pork and its juices to the pan and turn to coat each piece with the sauce. Cook just until the pork is warmed through, about 2 minutes.
Transfer the pork chops to plates and pile the onion-apricot mixture on top. Serve immediately. Serves 4.
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10 comments
How would Apricot preserves work in this recipe?
[…] is pairing a savoury dish containing fruit with a fruity wine that echoes those primary aromas. Pork cutlets with dried apricots (one of my favourite meaty dishes… and absurdly easy to prepare!) are beautifully enhanced […]
[…] is pairing a savoury dish containing fruit with a fruity wine that echoes those primary aromas. Pork cutlets with dried apricots (one of my favourite meaty dishes… and absurdly easy to prepare!) are beautifully enhanced by a […]
[…] is pairing a savoury dish containing fruit with a fruity wine that echoes those primary aromas. Pork cutlets with dried apricots (one of my favourite meaty dishes… and absurdly easy to prepare!) are beautifully enhanced […]
You say boneless but show bone in. You say 4 but show only 3. Then you say 2 small red onions. What’s small to you. I’m in ca and have never seen small red onions. They are always bigger the say yellow or white onions. You do this all the time. Your recipes are confusing.
[…] This recipe was adapted from a recipe from the Williams-Sonoma Test Kitchen. Get the full recipe, technique tips, and serving suggestions on the Williams-Sonoma website. […]
This is better than I ever Imagined it would be!!! Thank You for this new twist on an old favorite!!!
Thanks for sharing—we’re so glad you enjoyed it!
This Pork Chop recipe looks amazing…thanks for sharing; I’m looking forward to making it!! The recipe calls for boneless chops, but the picture shows bone-in…does it matter?
Hi Elizabeth—Good question! The cooking times should be correct for boneless chops. If you’re cooking with bone-in chops, which take slightly longer to cook, we’d suggest adding about 2 minutes per side, though the precise cooking time depends on the thickness of the chops. The important thing is to cook the pork chops to an internal temperature of 145ºF, adding a few minutes to the cooking time if necessary. Happy cooking!