Dinner,  Full GAPS,  Recipes

GAPS Dinner: Pork Chops with Apricot Sauce

We have 3 pigs in our freezer. Truth be told, I’m not crazy about pork chops. They’re usually dry  & hard to chew, in my opinion. But when you’re pig farmers, you end up with a few pork chops (unless you have it all made into sausage–but The Farmer likes pork chops, so we don’t do that). I have come up with some yummy recipes that even make me (the pork chop un-fan) appreciate pork chops. This is one of those recipes.


Pork Chops with Apricot Sauce


2 large pork loin sirloin or

4 small bone-in pork chops

sea salt and black pepper

1 TB butter or ghee,

plus extra for greasing

1/2 c chicken broth (homemade is best)

1/2 c apricot preserves, no sugar added

2 TB dijon mustard



Preheat oven to 350°F. Grease a baking dish with butter, set aside. Season pork chops on all sides with

salt pepper. Heat butter in a skillet, brown the pork on for about 3 minutes on each side. Place pork in the

greased baking dish. Bake for 8 to 10 minutes, or until internal temperature of meat reaches 155°F.

Deglaze the skillet with chicken broth by scraping up any browned bits. Reduce broth by about half,

whisk in apricot preserves and cook for about 3 minutes. Stir in the dijon mustard. Transfer pork back into

the skillet and turn several times, cooking for about 2 minutes. Serve hot, spoon sauce over pork for

additional flavor.


Do you enjoy pork chops? What’s your favorite way to cook them?


  • Nancy

    I usually oven braise my pork chops. Then, they are soft and tender. I braise them with some beef bone broth (since that is usually what I have on hand, but any broth would work), liberally salt and pepper each chop, add in a bay leaf (or more, depending on how many chops I’m making at once), slice up some apples, add in some thyme and sage. Can add in onion too, if desired. When done cooking, it is fall of the bone tender and oh so flavorful. I will reserve some of the apples just to eat on the side (or on top), pull out the bay leaves, and any other hard stems or leaves of anything, and then blend it all into a thick sauce.

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