Dijonnaisetm Glazed Pork Chops

The glaze on these pork chops is where all the action happens. Dijon mustard brings sharp heat, apricot preserves add jammy sweetness, and a splash of soy sauce rounds everything out with savory depth. Cooked down in the same skillet you browned the chops in, it thickens into a sticky, glossy coating.

Browning the chops first is key. Get good color on both sides before pulling them out to build the glaze. That fond (the brown bits stuck to the pan) becomes part of the sauce and adds a layer of flavor you can’t get any other way.

Sliced scallions go into the glaze at the end, adding a mild onion bite and a pop of green. The chops go back in, get turned to coat, and that’s dinner.

Chef Tips

• Don’t move the chops once they hit the hot skillet. Let them sit undisturbed for 3-4 minutes per side to develop a proper brown crust.
• Drain the fat after browning but don’t wipe the pan clean. Those browned bits on the bottom are flavor gold for the sauce.
• Cook the glaze over low heat. Apricot preserves and mustard both burn easily at high temperatures, turning bitter instead of sweet.
• Use rib or loin chops as called for. Thinner chops cook through faster and work better with a quick glaze method like this.

Variations

• Swap apricot preserves for peach or orange marmalade for a different fruit-mustard combination.
• Add a pinch of red pepper flakes to the glaze for a sweet-hot kick.
• Use boneless chicken thighs instead of pork chops with the same glaze for a poultry version.