Apricot Marinade for Pork Chops
This recipe makes enough marinade for 2 small pork chops.
Servings: 2
Calories (Estimated): 401kcal
Equipment:
- measuring cups and spoons
- mixing bowl
- whisk
- resealable plastic bag
- cast iron pan
- kitchen tongs
- digital meat thermometer (recommended)
Ingredients:
- ¼ cup apricot preserves*
- 2 teaspoons Dijon mustard
- 2 teaspoons mild olive oil
- 1 teaspoon dried thyme
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon soy sauce
- 2 boneless pork chops
Instructions:
- Add preserves, Dijon, oil, thyme, vinegar and soy sauce to a bowl and whisk together until well combined. Transfer to a resealable plastic bag.
- Add the pork chops to the bag and make sure they are fully coated with marinade. (The marinade will be quite thick, so you may need to move the chops around a few times.) Marinate in the fridge for 4 to 6 hours.
- Transfer the chops directly from the marinade to a hot cast iron pan. Sear on both sides until the meat reaches an internal temperature of at least 145 degrees F. Let rest for 3 minutes before serving.
Recipe notes:
*Try to avoid scooping up large chunks of fruit from the preserves. If you do end up with some, use a fork to mash them up a bit.
