Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TastyTenderEverytime #simplyHatfield #CollectiveBias
What if I told you that you could make mouthwatering steakhouse pork chops easily right at home in 30 minutes?
Yes, it’s not only possible, it’s affordable too! You’re going to love this Apricot Ginger Steakhouse Pork Chops recipe because it’s full of flavor and incredibly easy-to-make. Plus, they’re gluten free! Slow cooker instructions included.
First, I started this recipe by buying Hatfield® Premium Reserve Pork® Boneless Pork Chops because They’re Tasty. Tender. Every Time™ and 30% more tender than other conventional pork products. This is why they’re chef preferred.
Trust me when I say that Hatfield® Premium Reserve Pork® Boneless Pork Chops will make a huge taste difference in your recipe.
As a matter of fact, the meat guy at the Giant Carlisle service case, where I bought my Hatfield® Premium Reserve Pork® Boneless Pork Chops told me they were really good when I pointed to them.
Because I bought them from the meat service case, I was able to pick out the thickness and size of each Hatfield® Premium Reserve Pork® Boneless Pork Chop myself to get just the right-sized portion to fit my household! It was packaged just for me!
Just look at how Hatfield® Premium Reserve Pork® Boneless Pork Chops are Marbled for Greatness™! Because of Hatfield’s authentic brining and larding techniques, the Hatfield® Premium Reserve Pork® is flavorful, tender and gives you a steakhouse-quality eating experience at home every time. It can turn an ordinary pork chop dinner into a mouthwatering meal.
It’s all natural with no artificial ingredients and easy-to-prepare!
To read more about Hatfield® Premium Reserve Pork®products and Pork With A Pledge™ (elevated animal welfare standards,) click here!
I’ll show you just how easy with this Apricot Ginger Pork Chop recipe! It’s a great main dish to prepare for the holidays or a tasty weeknight meal because it’s so quick to make.
Your kids will have apricot glaze dripping off their mouths asking for seconds!
Easy Apricot Ginger Steakhouse Pork Chops in 30 Min!
*The printable recipe is in the recipe card at the bottom of this post.
NOTE: I strongly suggest using fresh thyme, ginger and lime for this recipe. It will bring delicious flavors to the delicious pork and meld well with the pork fat too.
Ingredients:
- 4 Hatfield® Premium Reserve Pork® Boneless Pork Chops (1/2 inch to 3/4 inch thickness)
- 1 1/2 tbsp extra virgin olive oil
- 1/4 tsp garlic powder
- black pepper to taste
- salt to taste
Apricot Ginger Glaze Ingredients:
- 1/2 cup apricot preserves
- 1 tbsp freshly minced ginger
- 2 tbsp lime juice or juice of one lime
- 1/4 cup water
- 3/4 tbsp freshly minced thyme leaves
- 2 dashes cayenne pepper (optional)
- dash of black pepper
Instructions:
- Preheat oven to 350F.
- In a large frying pan on med/high heat, add olive oil.
- Meanwhile, add salt, pepper and garlic powder to each side of the Hatfield® Premium Reserve Pork® Boneless Pork Chops. Add seasoned pork chops to the heated frying pan and sear pork chops on each side for 2 or so minutes.
Seared Hatfield® Premium Reserve Pork® Boneless Pork Chops
- Next, while the pork chops are searing, make the apricot glaze by adding and stirring all ingredients into a small sauce pan on med/low heat. When it starts bubbling, within 5 minutes, remove from heat.
- Add seared pork chops with pan drippings into a 13 x 9 x 3″ baking pan. Pour apricot glaze over the top of the pork chops. Bake for 25 min on 350F.
Easy Apricot Ginger Steakhouse Pork Chops in 30 Min!
Don’t these Apricot Ginger Pork Chops looks mouthwatering? Wasn’t that an easy recipe? I know you can’t wait to make them!
Go out to your Giant Carlisle store and get Hatfield® Premium Reserve Pork® Boneless Pork Chops because “With Hatfield® Premium Reserve Pork®, you can be confident that every cut is Tasty. Tender. Every Time.™ Then, you can make these delicious, gluten free, Easy Apricot Ginger Steakhouse Pork Chops in 30 min and enjoy steakhouse pork chops right at home!
Slow Cooker Instructions:
- First, spray bottom and sides of slow cooker with oil spray.
- Next, sprinkle each side of boneless pork chops with salt, pepper and garlic powder. Lie them in the slow cooker next to each other.
- Then, make the apricot glaze in a small sauce pan. Add all of the apricot glaze ingredients to the pan plus the olive oil (if you choose to not sear the pork chops with the oil first) Stir well and cook for five minutes on med/low heat. It will bubble and thicken.
- Next, pour the apricot glaze over the pork chops.
- Then, set the slow cooker to low setting and cook for 4 hours.
I took this recipe to Weekend Potluck!
Easy Apricot Ginger Steakhouse Pork Chops in 30 min!
Ingredients
- 4 Hatfield® Premium Reserve Pork® Boneless Pork Chops 1/2 inch to 3/4 inch thickness and 3/4 inch thickness will take a little longer than 1/2 inch to cook in the oven. Add 5 minutes or so to the baking time.
- 1 1/2 tbsp extra virgin olive oil
- 1/4 tsp garlic powder
- black pepper to taste
- salt to taste
Apricot Ginger Glaze
- 1/2 cup apricot preserves
- 1 tbsp fresh minced ginger
- 2 tbsp lime juice or juice of one lime
- 1/4 cup water
- 1 dash cayenne pepper optional
- 2 dashes black pepper
- 3/4 tbsp fresh thyme leaves or leaves of one sprig
Instructions
- First, preheat oven to 350F.
- In a large frying pan on med/high heat, add olive oil.
- Meanwhile, add salt, pepper and garlic powder to each side of the Hatfield® Premium Reserve Pork® Boneless Pork Chops. Add seasoned pork chops to the heated frying pan and sear pork chops on each side for 2 or so minutes.
- Next, while the pork chops are searing, make the apricot glaze by adding and stirring all ingredients into a small sauce pan on med/low heat. When it starts bubbling, within 5 minutes, remove from heat.
- Add seared pork chops with pan drippings into a 13 x 9 x 3" baking pan. Pour apricot glaze over the top of the pork chops. Bake for 25 min on 350F.
Notes
Slow Cooker Instructions:
- First, spray bottom and sides of slow cooker with oil spray.
- Next, sprinkle each side of boneless pork chops with salt, pepper and garlic powder. Lie them in the slow cooker next to each other.
- Then, make the apricot glaze in a small sauce pan. Add all of the apricot glaze ingredients to the pan plus the olive oil (if you choose to not sear the pork chops with the oil first) Stir well and cook for five minutes on med/low heat. It will bubble and thicken.
- Next, pour the apricot glaze over the pork chops.
- Then, set the slow cooker to low setting and cook for 4 hours.
Hi Diane. Thanks for your compliment and the 5-star rating!
Wowzer !!! We loved these pork chops. The glaze was absolutely delicious!! Might have to double the glaze next time. Everyone wanted to lick their plates.
Hi Robin. I recommend the following sides: rice, roasted or baked potatoes, roasted carrots, broccoli, green beans.
What sides do you recommend ?
The pork chops should be 1/2 inch to 3/4 inch thickness. 3/4 inch thickness will take a little longer than 1/2 inch to cook in the oven. Add 5 minutes or so to the baking time.
How thick pork chop
Yes but they will need to cook longer. Check them after an additional ten minutes.
can pork chops with the bones be used instead of boneless chops?
That’s great to hear Sherry and thanks for the 5-star rating!
I made this recipe just a few days ago & WOW..the glaze is superb & gives the Hatfield pork chops, ( the only brand of pork I buy.) The only issue is I hate lime so I substituted lemon, just a little less than the lime amt. Hubby keeps asking when am I making this again? lol. Sorry about the lime but I also hate cilantro so I usually use parsley, ( fresh,) instead. And yes, fresh Thyme makes all the difference in melding w/ the apricot glaze. Thank u for a wonderful recipe. That’s why I gave it 5 stars!
Hi Kathy. I’m glad you liked the recipe so much. Thanks for the 5 star rating! I need to make this recipe again too. I just need to remember to buy fresh thyme.
I forgot to mention that I brushed Dijon Mustard on the chops before sprinkling on the salt and pepper.
Hi, I made this last night…YUM!!!! I browned our chops in a Lg. cast iron pan, then poured the glaze over and put it in the oven. It’s a wonderful recipe, thanks!
Hi Laura. It should be “cayenne” pepper. Sorry, that was an error and the capital of Wyoming! LOL!!!
Is it “cayenne pepper” or “cheyenne pepper”? This sounds so good and I want to get it right!
Hi Elizabeth. Glad you liked it. Thanks for your kind feedback and the 5 star rating!
Love this recipe! I didn’t have apricot, so I substituted passion fruit jelly. I put half of the glaze on the pork and reduced the other half and made a thick glaze.
Hi Rose. I thought I already responded to this comment but, now I don’t see the response. The recipe doesn’t call for flour.
Hi Rose. This recipe doesn’t use flour at all. I made this recipe again this week. It’s one of my favorite ways to eat pork chops. Btw, Hatfield Meats features this recipe on their site. That was exciting when they bought rights to use my photo and recipe!I hope you like it as much as I do.
This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!
Thanks Julia. I love photographing glazes! The food stays shiny.
Your pork chops look amazing! I love the flavor combination you have going on here.