Pan-Roasted Pork Chops With Apricot-Ginger Glaze

Name: Pan-Roasted Pork Chops With Apricot-Ginger Glaze
Ingredients: 2 teaspoons light brown sugar; 1 teaspoon ground cumin; 3/4 teaspoon garlic powder; 1/2 teaspoon ground coriander; 1/8 teaspoon cayenne pepper; 1 1/4 teaspoons salt, divided; 4 (1 1/2-inch-thick) bone-in center-cut pork chops (about 3 pounds); 2 tablespoons olive oil, divided; 1 tablespoon grated fresh ginger; 2 garlic cloves, minced; 1/2 cup apricot preserves; 1 tablespoon agave nectar or sugar; 2 teaspoons fresh lemon juice

13 ingredients

3 steps

Ingredients

2 teaspoons light brown sugar
1 teaspoon ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 1/4 teaspoons salt, divided
4 (1 1/2-inch-thick) bone-in center-cut pork chops (about 3 pounds)
2 tablespoons olive oil, divided
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1/2 cup apricot preserves
1 tablespoon agave nectar or sugar
2 teaspoons fresh lemon juice

Directions

1

Preheat oven to 350°. Stir together first 5 ingredients and 1 teaspoon salt in a small bowl. Rub mixture over pork chops, and let stand at room temperature 15 minutes.
2

Meanwhile, heat 1 tablespoon oil in a small saucepan over medium heat. Add ginger and garlic; cook, stirring occasionally, 1 to 2 minutes or until softened. Stir in preserves, agave nectar, lemon juice, and remaining 1/4 teaspoon salt. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 3 minutes or until slightly thickened. Remove from heat.
3

Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add pork chops, and cook 2 to 3 minutes on each side or until browned. Pour apricot mixture over pork chops. Bake 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) or until desired degree of doneness. Remove from heat, and let stand 3 minutes. Serve with pan juices.