Apricot-Maple Glazed Pork Chops

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•  2 tablespoons butter
•  4 (1 lb. total) 1/2-inch-thick pork chops
•  1/4 cup diced shallots
•  1/2 cup Apricot nectar
•  1/4 cup sherry wine or dry white wine
•  1/4 cup maple syrup
•  1/2 teaspoon Instant Chicken Flavor Bouillon
•  4 dried apricot halves
•  1 tablespoon finely chopped parsley (optional)

Melt butter in large skillet. Add pork; cook, turning once, until no longer pink in center. Transfer to serving plate; keep warm.

Add shallots to skillet; cook, stirring frequently, until tender. Stir in nectar, sherry, maple syrup and bouillon. Bring to a boil; cook, stirring frequently, until sauce has thickened. Remove from heat; pour sauce over pork. Sprinkle with apricots and parsley.

Courtesy of Kerns®

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