Apricot-Mustard Sauce with Pork Chops
Recipe GLPR7ea646fa6ce238
A creamy and tangy apricot-mustard sauce that perfectly complements seared pork chops. The sauce combines whole-grain mustard's sharp bite with the subtle sweetness of apricot jam, balanced with smooth sour cream and milk for a rich, restaurant-quality topping.
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Ingredients
1 pork chop
3 tablespoons whole-grain mustard
2 tablespoons apricot jam
1/3 cup reduced-fat sour cream
1 cup milk
Directions
Heat a skillet over medium-high heat. Once hot, place the pork chop in the skillet and cook for 5–6 minutes on the first side until golden brown.
Flip the pork chop and cook for another 5–6 minutes on the second side until the internal temperature reaches 145°F (63°C). Transfer to a serving plate and set aside.
In the same skillet over medium heat, combine the whole-grain mustard, apricot jam, and milk. Stir well until the jam dissolves completely and the mixture is smooth.
Reduce heat to low and gently stir in the reduced-fat sour cream until fully incorporated and the sauce is creamy. Heat through without boiling for about 2 minutes.
Taste and adjust seasoning if needed. Pour the warm apricot-mustard sauce over the cooked pork chop and serve immediately.
