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Apricot Brandy Glazed Pork Chops have just the right amount of sweetness and warmth with a touch of fresh woodsy rosemary.
I think pork is one of the most versatile meats you can use. Pork cooks quickly so it’s perfect for any weeknight dinner. Apricot Brandy Glazed Pork Chops is also versatile because you can use apricots, like I did, or you can use peaches. I chose apricots because I couldn’t resist the little orange pitted fruits plied high in my local market. After all, it is stone fruit season.
One thing you might find interesting about apricots is that they are much easier to pit than a peach…they seem to just fall out once they are sliced in half. I grilled a couple to serve with the pork to add a smoky tart taste.
For this recipe I used bone-in pork chops, which take a few more minutes to cook, but the flavor and tenderness is worth the extra 3-5 minutes. The best way to cook a pork chop is to sear both sides in a hot pan and then to place them in the oven or into a simmering sauce, which is what I did with this recipe. I also chose to use Apricot Brandy as the base to my sauce to bring a warmth to the tangy fresh apricots. And here’s something you might not know – apricot brand is not a brandy it’s a liqueur made from fermented apricots.
Bahamian Goombay Smash cocktail goes great with these chops.
If you like this recipe, you will also like Rosemary Balsamic Pork Tenderloin.Print
Apricot Brandy Glazed Pork Chops have just the right amount of sweetness and warmth with a touch of fresh woodsy rosemary herbs.
- 4 bone-in pork chops
- 1 TBS and 1 teaspoon extra virgin olive oil
- 6 apricots – seed removed/slice 3 in half and the other 3 in thin slices
- 4 oz. apricot brandy
- 1/2 cup chicken stock
- 3 oz. butter
- 2 sprigs rosemary
- Salt and pepper
- Heat stove top skillet or grill pan.
- Brush 3 apricot halves with olive oil.
- Grill apricots for about 3 minutes, until they get grill marks or start to brown.
- Set aside for garnish.
- Heat olive oil in a large stove top skillet.
- Salt and pepper pork chops on both sides
- Add chops to skillet and sear for 3-4 minutes on each side until they are golden brown.
- Remove chops from skillet and set aside.
- Deglaze pan by adding the apricot brandy and scrapping all of the brown bits off the bottom of the pan.
- Add chicken stock, rosemary and remaining sliced apricots and cook until the sauce reduces.
- Stir in the butter until it is mixed.
- Add the chops back to the pan, tent with foil and cook for another 5-7 minutes or an internal temperature of 145°.
- Garnish with grilled apricot halves.