Never have dry pork chops again! These Apricot-Glazed Pork Chops (made with Dewig Meats Bone-In Pork Chops) are easy to make, and come out tender and juicy every time. The secret is in the two-step fast cooking process! Top them off with this Sweet Apricot Glaze for the perfect main dish.
Thanks to Deanna Reynolds for this recipe.
- 6 Bone-In Pork Chops, sliced ¾-1 inch thick
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 teaspoons Emeril's Chicken Rub
- 1 egg, lightly scrambled
- 1 cup milk
- 2-4 Tablespoons Bella Famiglia Extra Virgin Olive Oil
- Cooking spray
- A double recipe of Sweet Apricot Glaze
- Mix flour, salt, pepper, and Emeril's Chicken Rub in a large, shallow bowl.
- In another shallow bowl, mix the egg and milk.
- Dip one pork chop in the flour mixture, coating both sides. Dip the pork chop into the egg mixture, coating both sides. Then dip the pork chop back into the flour mixture, coating both sides. Set pork chop aside.
- Repeat with all pork chops, until each chop is breaded.
- Pour 2 Tablespoons of extra virgin olive oil into a large skillet. Heat over medium heat.
- Line a large baking sheet with aluminum foil and lightly spray with cooking spray; set aside.
- Preheat oven to 400 degrees.
- Place pork chops, 2 at a time, into hot skillet. Brown on each side for 2-4 minutes. Place browned pork chops on the baking sheet.
- Add more olive oil to the skillet as needed.
- When all chops are browned, bake them in the oven at 400 degrees for 10-15 minutes, until the internal temperature reaches 145 degrees.
- When pork chops are done, remove from oven and let rest for 3-5 minutes.
- Top with Sweet Apricot Glaze before serving.
- We prefer thick-cut Bone-In Pork Chops, but America's Cut Boneless Pork Chops are also a good choice for this recipe.
- Make the Sweet Apricot Glaze while the pork chops are in the oven.