Honey Balsamic Glazed Pork Chops

• Gluten free

• Meat

  • 2 lbs Pork chops

• Produce

  • 5 cloves Garlic
  • 4 sprigs Rosemary

• Condiments

  • 1/4 cup Apricot jam
  • 1/4 cup Balsamic vinegar
  • 2 tbsp Dijon mustard
  • 1/4 cup Honey
  • 1 tbsp Sriracha hot sauce

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on tiphero.com

Description

Directions

• In a medium bowl, combine the balsamic vinegar, honey, apricot jam, Dijon mustard, Sriracha sauce and garlic. Mix well. Place the pork chops in a gallon-sized resealable plastic bag. Pour the marinade into the bag over the pork chops. Seal the bag and toss to evenly coat. Marinate for at least 30 minutes, or up to overnight. Heat a large sauté pan over medium-high heat. Add the olive oil. Gently shake any excess marinade off of the pork chops, reserving the excess marinade for later. Add the shaken pork chops to the sauté pan, cover with 3 to 4 rosemary sprigs and cook for about 4 to 5 minutes, until golden brown. Flip the pork chops, add the reserved marinade and the remaining rosemary sprigs. Bring the added reserved marinade to a boil. Cook another 3 to 5 minutes, until the pork chops are done and the sauce has thickened.