4 thin pork chops (about 1 lb.)
pinch of salt & pepper
1 Tbsp olive oil
1 apricot, peeled and sliced
½ cup apricot preserves (I used sugar free)
2 Tbsp butter, divided
1 Tbsp balsamic vinegar
2 Tbsp water
½ tsp dried rosemary
½ tsp dried ginger
⅛ tsp salt
Pat pork chops dry with a paper towel and season both sides with salt and pepper.
Over medium-high heat in a large skillet, heat olive oil and add the pork chops. Let the pork chops cook until browned on each side (3-5 minutes per side, depending on thickness), then transfer to a plate to rest.
Using the same skillet, melt 1 tablespoon of butter. Add the apricot slices and allow to cook until soft, about 4-5 minutes.
Turn the skillet down to low and add the apricot preserves, remaining tablespoon of butter, balsamic vinegar, water, ginger, and rosemary. Mix gently until the jam and leftover oil in the pan has combined. Turn the heat up to medium and let the sauce come to a simmer. Let the sauce simmer and reduce until it’s thick enough to coat a spoon (about 4-5 minutes). Turn the heat down to low and salt to taste.
Return the pork chops to the skillet and coat with the sauce. Let it simmer for another minute or so to warm through. Serve with chopped parsley, over rice, potatoes, or side of your choice and drizzle the sauce on top