• 4 thin center cut pork loin chops (about 2
• pounds total)
• 3 tbsp flour
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp butter
• ½ cup chicken broth
• 3 tbsp apricot preserves

1. Put the flour in a large food storage bag and season with salt and pepper. Shake the pork chops in the seasoned flour, shaking off any excess flour to leave a light coating. Heat the oil and butter in a large skillet over medium high heat. Cook the pork chops for about 3 minutes on each side or until lightly browned and fully cooked. If necessary to avoid overcrowding the pan, cook the chops in two batches. Remove the chops to a serving platter and set aside. Deglaze the pan with the chicken broth, scraping up all the pan drippings. Reduce the heat to medium. Add the apricot preserves and stir to combine completely. Simmer until the sauce reduces by about one half and is syrupy in consistency. Taste for seasoning and add more salt and pepper if desired. Pour the sauce over the pork chops and serve.

This is a quick, flavorful weeknight dinner. The original recipe was from a flyer passed out with samples from my grocery store's meat department. They regularly make recipes with meat that's on sale for the week and sample them and hand out recipe cards. I, of course, could not leave well enough alone and tweaked it to suit my tastes.