Name: Jalapeño-Apricot Glazed Pork Chops
Total time: 1 h 25 min
Ingredients: 4 (6- to 8-ounce) bone-in pork rib chops , ¾ to 1 inch thick, trimmed; Kosher salt and pepper; 1 tablespoon vegetable oil; 1 jalapeño chile , stemmed and sliced into thin rings; 1 shallot , sliced thin; 2 garlic cloves , sliced thin; 1/2 cup apricot preserves; 2 tablespoons cider vinegar

Why This Recipe Works

Pork chops can be a hit-or-miss proposition (think dry, leathery meat), but if done properly, they are an ideal weeknight meal. Thanks to some pantry-friendly ingredients, we were able to come up with a reliable recipe that delivers tender, juicy chops. We opted for ¾- to 1-inch-thick chops because we wanted them to cook quickly. We found that they needed only 3 to 4 minutes per side over medium-high heat to cook through. We then coated the chops with a savory, sweet, punchy sauce of apricot preserves combined with cider vinegar. For some zing, we added sliced jalapeño as well as some shallots and garlic. Weeknight dinners just got a lot more interesting.

Before You Begin

We prefer natural pork here, but if your pork is enhanced (injected with a salt solution), decrease the salt in step 1 to ½ teaspoon per chop. Use pork chops of the same thickness to ensure even cooking. Pork chops can buckle during cooking and cook unevenly. To prevent this, we use kitchen shears to snip the fat surrounding the loin portion of each chop.

Instructions

Using kitchen shears, snip through fat surrounding loin muscle of each chop in 2 places about 2 inches apart, being careful not to cut too deeply into meat. Sprinkle each chop with ¾ teaspoon salt. Place chops on large plate, cover with plastic wrap, and refrigerate for at least 1 hour or up to 24 hours.

Pat chops dry with paper towels and season with pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place chops in skillet and cook until golden brown and meat registers 140 degrees, 3 to 4 minutes per side. Transfer chops to platter and tent with aluminum foil.

Add jalapeño, shallot, and garlic to fat left in skillet and cook over medium heat until softened, about 1 minute. Add preserves and vinegar, bring to quick boil, then remove from heat. Add any accumulated meat juices from platter to skillet and season sauce with salt and pepper to taste. Pour sauce over chops. Serve.