Apricot Balsamic Pork Chops




Prep Time


Cook Time

Sweet apricot jam meets tangy balsamic vinegar in a simple pan sauce that’s perfect with pork.


  • 4 pork chops or cutlets
  • Garlic salt and ground black pepper, to taste
  • 1 tablespoon cooking oil
  • Mashed potato, to serve
  • Lightly cooked carrots, to serve

Apricot Balsamic Sauce

  • ½ cup apricot jam
  • ¼ cup balsamic vinegar
  • ¼ cup chicken stock
  • ¼ cup water
  • 2 tablespoons dijon mustard
  • 2 cloves garlic – crushed
  • ½ teaspoon chilli flakes


  • Season the pork with garlic salt and pepper.
  • Heat the oil in a large pan over a medium-high heat. Brown the pork for 2 minutes on each side. Set aside on a plate.
  • To make the Apricot Balsamic Sauce, whisk the jam, vinegar, stock, water, mustard, garlic and chilli flakes In a small bowl.
  • Pour into the pan and simmer until it starts to thicken.
  • Return the pork to the pan and simmer until it is cooked through or the internal temperature reaches 65°C.
  • Serve drizzled with the sauce from the pan and accompanied by mashed potato and carrots.