Easy Pan-seared Pork Chops with Apricot Dijon Mustard Sauce are meaty, sweet, and savory; just perfect! Do you want to know how to pan-sear pork chops? And what is the best pork chops to use between bone-in or boneless? Here’s all you need to know. Plus, some fantastic ingredients to amp-up your pork chop game.
Hello my friends. When was the last time you had some awesome pan-fried pork chops for dinner? I bet you can still remember the juiciness and the primal, meaty flavor in every bite! Well today, we’re making some fantastic pan-seared pork chops with a mouth-watering apricot-Dijon mustard sauce.
There are some common questions around pork chops, and I’d love to answer some of them. I’ve cooked my fair share of pork chops to know a thing or two, and I wish someone had given me a few pointers when I was just dipping my toes into the realm of cooking.
Video How to Make Apricot Dijon Mustard Sauce
Is it Best to Use Boneless or Bone-in Pork Chops?
The first question you may have is: what is the best pork chops to use between bone-in or boneless? The answer is: it depends. If you’re grilling your pork chops over burning embers or an open flame, you should go with bone-in. There’s lots of flavor in the bone, and it keeps the chops in one piece and juicy. If you’re cooking your chops in a skillet, I always recommend sourcing boneless pork chops. They brown evenly and take up less space.
How Do I Know When Pork Chops are Done?
The best and easiest way is to use a meat thermometer and my secret is to pan sear the first side for four minutes and cook the other side for three minutes. Take the temperature and your thermometer should read around 135°F. You can then safely remove your pork chops from the pan, and they will keep cooking while they rest. But if you are hesitant of that method, keep the thermometer inside the meat in the pan until the temperature reaches 140°F. Then remove your pork chops immediately from the burner and leave it in the pan for a few minutes. The perfect and safe temperature for perfectly cooked pork chops is 145°F.
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How to Make the Perfect Pan-seared Pork Chops
Season your pork chops with sea salt and pepper. In a heated skillet, cook the pork chops on the first side for four minutes, flip them and cook the other side for three minutes. Using a kitchen thermometer, confirm that the meat is at 140°F. At this point, the meat may register around 135-138 degrees, but it will continue cooking after you remove it from the pan.
Place the seared pork chops on a plate and cover with aluminum foil. After you make the apricot-mustard sauce below, return the pan-seared pork chops to the pan along with any juices that are on the plate, and let them get cozy with the apricot-mustard sauce.
Apricot-Dijon Mustard Sauce
The apricot-Dijon sauce is definitely the star of this dish. This flavorful sauce is sweet, savory, and a bit sour, and it can be used for chicken, salmon, sausages, and meat. This sauce is made in no time, and I’ll tell you just how to make it. First, to the pan you just cooked the pork chops in, add some chicken stock and stir to scrape any brown bits from the bottom of the pan. When the liquid reduces to about half, add the apricot preserve, apple-cider vinegar, dijon mustard, and chopped sage. Whisk until the sauce is smooth and velvety.
Use High-Quality Ingredients - Gourmet Products used in this recipe
Eleia Kosher certified Extra Virgin Olive Oil is a high-quality oil with a highly fruity and intense aroma as well as a well-balanced taste alluding to wild herbs and a peppery finish. Acidity level <0.2%. It is part of the Eleia Greek Olive Oil & Vinegar Gift Set.
L’Epicurien Apricot Preserves - We’re not saying this pretty apricot preserve is better because it’s French or anything, but the artisans behind L’Epicurien have a magical touch for balancing sweetness and flavor! I’ve tried to find this quality elsewhere, and well, I’m still looking.
Edmond Fallot Dijon Mustard - Edmond Fallot practically invented Dijon Mustard; this is the real deal. They’ve been crafting this golden spread since 1840 with traditional methods, and it’s crazy good. If you’re a mustard fan, and you should be, this one is for you.
Don’t Forget your Side Dishes
Finally, what side dishes are you going to serve with these pork chops? I recommend any side dish where you can pour on some of this delicious apricot-dijon sauce. Here are some options:
- Steamed, roasted, or Grilled Vegetables with Black Olive Vinaigrette
- Rice, orzo, or couscous
- Leek and Potato Gratin
- Mashed potatoes or roasted potatoes
- Spanish Style Baked Potato
I hope you get a chance to make these Pan-seared Pork Chops with Apricot Dijon Mustard Sauce. Did you make this or another recipe? Tag @Spoonabilities on Instagram or add a photo or comment on Pinterest, so we can find you! And we love to hear from you in the comment section below.
Carlos Leo
Your Recipe Concierge
Pan-seared Pork Chops with Apricot Dijon Mustard Sauce
- Total Time: 15 minutes
- Yield: 4 1x
Description
This recipe for golden-brown, pan-seared pork chops livened with an apricot and Dijon mustard sauce is to die for. Tender, meaty, sweet, and savory, these pork chops are the perfect weeknight dinner, but they’re definitely nice enough for any special occasion.
Ingredients
- 4 boneless, 1” thick pork chops
- ¼ to ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 teaspoons Eleia Kosher certified Extra Virgin Olive Oil
- ¾ cup unsalted chicken stock
- 6 Tablespoons L’Epicurien Apricot Preserve
- 5 Tablespoons apple-cider vinegar
- 4 teaspoons Edmond Fallot Traditional Dijon Mustard
- 4 teaspoons finely chopped fresh sage
Instructions
- Season both sides of the pork with sea salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until it is shimmering. Add the chops and cook the first side for four minutes. Turn over the chops and cook the other side for three minutes or until the internal temperature reaches 140°F. Remove chops to a plate and cover with aluminum foil to rest while you make the apricot-mustard sauce.
- Reduce the heat to low, and to the pan you just cooked the pork chops, add the stock and stir to scrape any browned bits from the bottom of the pan. Cook until the liquid is reduced by half, then add the apricot preserves, vinegar, mustard, and sage, and whisk until smooth. Add in the pork and any juices from the plate, and season the sauce to taste with salt and pepper. Serve the chops with the sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-searing
- Cuisine: International
Hey there, I'm Carlos, a food and drink enthusiast, recipe blogger and 
deborah
It took longer than 4 and 3 minutes to get 1in. Chops to cook and the recipe needed more spice and mustard. It's a good recipe and when they were done they were delicious but that was after I added allspice and cinnamon to the apricot mixture.
PAMELA
I LOVED MAKING THIS AND IT IS NOW ONE OG MY HUSBANDS FAVORITES!
Carlos Leo
Hi Pamela,
I'm thrilled to hear that you loved making the Pan-seared Pork Chops with Apricot Dijon Mustard Sauce! It's wonderful to know it's now one of your husband's favorites. Thank you for sharing your experience, and I hope you enjoy many more delicious meals together!
Carlos Leo
Andrea Metlika
These pork chops look and sound just divine. Its a gourmet dinner that's easy to make. Delicious!
Geoffrey Swetz
That's true Andrea. It IS a gourmet dinner that's easy to make.
Sarah M
That sauce!!!! 😍😍😍 thanks for sharing this
Geoffrey Swetz
You are very welcome Sarah. Glad you like it.
Cyndy
These pork chops turned out perfectly. Very tender and moist. The apricot dijon sauce was delicious and had so much flavor!
Geoffrey Swetz
Happy to hear you liked the apricot dijon sauce. Thanks for making it Cyndy.
Carrie Robinson
I am all about that sauce! :) Definitely adding this to my weekly dinner plan soon.
Geoffrey Swetz
We love to hear when our recipes are added to people's dinner plans. Thank you!
Emily Liao
Wow, this dijon mustard sauce really made this dish! So flavorful and delicious. Other than that, my pork chops turned out super juicy and tender.
Geoffrey Swetz
We are so glad to hear your pork chops turned out juicy and tender. Thanks for trying the recipe.