Serves 4
Ingredients
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3/4 teaspoon salt
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 ground pepper
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4 boneless Seven W Farm Chops
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2 teaspoon olive oil
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1 tablespoon butter
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1 clove minced garlic
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2 teaspoon minced ginger
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1/2 cup chicken broth
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2/3 cup apricot pineapple preserve
Directions
- Heat a large skillet over medium heat
- While pan is heating, combine salt, garlic, and onion powders and pepper. Sprinkle half of the spice mixture evenly over one side of the pork chops.
- When pan is hot, add the olive oil. Place pork, spice side down. Sprinkle the remaining spice mixture on top. Cook for 3min, then flip and cook 3 additional min. Remove to keep warm.
- Reduce heat to medium and add butter. When melted, add garlic and ginger. Saute for about 30 seconds while stirring. Add the chicken broth to the pan brownings and simmer 1min.
- Whisk in the preserves. Bring the sauce to a simmer and return chops. Cook and additional 4-6 min. Cook until internal temp is 160 degreed F.
- Remove from heat and let the chops rest for 5 min before serving.
- Serve over rice.