Balsamic Apricot Pork Chops with Roasted Brussels Sprouts and Onions

These pork chops are anything but ordinary. Coated in fragrant rosemary and garlic, then seared to a perfect golden brown, they’re topped with a luscious balsamic apricot pan sauce that’s buttery, sweet and tangy. The sides are just as irresistible: roasted Brussels sprouts and caramelized onion wedges that add hearty, savory depth.

This 35-minute dinner is a satisfying, flavor-packed meal that feels special enough for a weekend but quick enough for a busy weeknight. No need for potatoes-the sprouts and onions steal the show!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 teaspoon Dried RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment.
2. Trim Brussels sprouts and cut in half. Peel onion and cut into 8 wedges. Mince garlic.
3. On the baking sheet, toss Brussels sprouts and onion wedges with a drizzle of oil, salt and pepper. Roast for 20-25 minutes, until tender and caramelized.
4. While vegetables roast, pat pork chops dry with paper towels. Season both sides with salt, pepper, dried rosemary and garlic powder.
5. Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Add pork chops and sear 4-5 minutes per side, until golden and cooked through (internal temp 145°F). Transfer to a plate and tent with foil.
6. Reduce heat to medium. Add minced garlic to the skillet and cook 30 seconds until fragrant. Stir in apricot jam, balsamic vinegar, chicken stock concentrate, 1/4 cup water and sugar. Simmer 2-3 minutes, scraping up brown bits.
7. Remove from heat and swirl in butter until melted and sauce is glossy. Season with salt and pepper to taste.
8. Serve pork chops with roasted Brussels sprouts and onions, spooning the balsamic apricot sauce over the top.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed since they may cook faster.

Can I substitute the apricot jam?

Peach jam or orange marmalade are good substitutes for a similar sweet-tangy flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.