By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 1
484 cal · 20 min
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.
Comments
This is a genuine weeknight winner for a solo dinner: pork chop, mustard, apricot jam, sour cream, and milk come together in under 20 minutes, and every ingredient sits on the shelf at Harris Teeter, Food Lion, Kroger, or Walmart with no special stops required. The cost per serving lands around $4–$5 depending on pork chop size, with apricot jam being the largest single ingredient by price; the dish is honest about its time and reheats decently if you have leftovers. The only caveat is the single-serving format—this recipe does not scale gracefully to a family table without doubling or tripling, and the stated time assumes you already have sour cream and milk room-temperature or at hand.
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