Pan-Fried and Roasted Pork Chops with Apricot-Dijon Sauce

Ingredients

• 2 large pork loin sirloin or 4 small bone-in pork chops, fat well trimmed
• Salt and fresh ground black pepper for seasoning pork chops
• 1 T olive oil
• 1/2 cup chicken stock
• 1/2 cup no-sugar-added or sugar-free apricot preserves
• 2 T Dijon mustard

Directions

1. Heat the oven to 350F/180C, and coat a baking dish with olive oil spray or nonstick spray. Cut away the fat from the pork chops, leaving no more than 10% fat if you are following the South Beach Diet. Sprinkle both sides of the pork with salt and freshly ground black pepper.
2. Warm the olive oil in a heavy skillet, then sear the pork chops until browned, about 3 minutes per side. Transfer the chops to the prepared baking dish and roast in the hot oven for 8-10 minutes, until an instant-read meat thermometer registers 155-160F/68-71C in the center. Since the chops will spend a little more time in the sauce, aim for the lower end of that range if possible.
3. While the pork is in the oven, pour the chicken stock into the skillet and scrape up the browned bits from the bottom. Simmer until the liquid has cooked down by about 1/2. Whisk in the apricot jam and cook for 2-3 minutes; it is fine if the sauce is not perfectly smooth. Whisk in the Dijon mustard.
4. Set the pork chops back into the skillet with the sauce, turning them a few times so they are well coated, then cook for about 2 minutes more. Serve the chops hot, spooning the sauce over the top.