• 2 bone-in ribeye (rib) pork chops (3/4-inch thick)
  • vegetable oil
  • 1/2 onion (chopped)
  • 1 mild green chile (chopped)
  • 1 clove garlic (minced)
  • 1/2 cup apricot nectar
  • 1/2 cup dried apricots
  • 5 teaspoons honey
  • 2 teaspoons lemon juice
  • 2 tablespoons pecans (chopped)


  1. Heat a skillet over medium-high heat. Brush chops with a little oil and brown 2 minutes on each side; remove chops from skillet. Stir onion, chile, and garlic into skillet. Cook and stir until onion is almost tender. Stir in apricot nectar, apricots, honey, lemon juice and pecans. Return chops to skillet. Cover tightly; cook over low heat for 5-6 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve chops with sauce.
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