Apricot Spice Glazed Pork Chops-
A paleo pork chop recipe with a spiced apricot glaze made from fresh apricots.
I used to make a version of this with apricot preserves, but decided this could have a paleo make-over using real apricots. I think it turned out better than the previous version. Super easy to make too. The kids and hubby loved it.
- 4 in Pork chops bone or boneless.
- 6 in to 7 Whole Apricots pitted and cut half.
- 1 1/2 Tbsp Dijon Mustard ( I uses Annie's Organic, it only contains vinegar and mustard seed) but you could sub 1 1/2 Tsp ground Mustard, if you can't find a healthy Dijon.
- 2 Tbsp 100 % Pure Maple Syrup.
- 1 Tbsp Fish sauce ( I use Red Boat it only contains anchovy paste) * optional.
- 1/2 Tsp ground Ginger.
- 1/2 Tsp Garlic Powder.
- 1/2 Tsp Red Pepper Flakes * optional, but is not very spicy in this.
- 1/4 tsp Sea Salt ( can use 1/2 tsp sea Salt if you are not using fish sauce).
- 2 Tsp Olive or coconut oil.
- Preheat oven to 400 F, and lightly oil a baking dish.
- Add to a blender or food processor: Apricots, Maple Syrup, Dijon Mustard, Fish sauce, Ground Ginger, Red pepper flakes, and Sea Salt.
- Process or blend until liquid puree is formed, and set aside.
- Heat a oiled fry pan on stove top to medium high, and lightly sear the pork chops on each side for a minute or two ( just to sear in juices, not to cook completely).
- Pour 1 /3 of apricot mixture into bottom of baking dish and place all pork chops on top of sauce,
- Pour the rest of apricot mixture over the top of pork chops.
- Bake in oven for 20 minutes or more, until pork is done.
Nutrition Facts: Yield: 4 servings, Serving size: 1 pork chop, Calories: 260, Fat: 12.1 g, Carbohydrates: 11 g/ Net Carbs: 10 g, Sugar: 10 g, Fiber: 1 g, Protein: 23 g
*All nutritional data are estimates based on the products I used*