Friday, July 28, 2017

Pork Roast...Chop

Missy Tippens

I've shared a recipe very similar to this in 2014. It's called Harriet's Pork Tenderloin. And that was what I intended to make with a pork tenderloin I had in the fridge the other day. But then I got caught up in my work, and looked up and realized it was already past 5:30 and the roast would take an hour. (We usually eat around 6.)

Soooo... I decided to slice the roast into chops and cook them in the skillet.

First, I sliced the tenderloin into thick porkchops--maybe 3/4 to 1 inch thick.

I melted some butter in an iron skillet along with a drizzle of olive oil. Then I salted and peppered the pork and placed it in the hot skillet.

I browned the meat on one side for a couple of minutes, then turned it. I actually added some white wine to it, but may not do that again because it messed up the caramelization on the second side. I guess maybe a dash of wine would be okay. Once flipped to the second side, I put the lid on to let the meat cook for about 5-7 more minutes.

For the last couple of minutes, I took the lid off to let all the liquid cook down.

Then I decided to make a sauce that's similar to the original recipe. I added a couple of pats of butter to the skillet. Then I stirred in 2 heaping tablespoons of apricot preserves. Stir and mix until the preserves are melted and and mixed well with the melted butter.

These pork chops turned out to be melt-in-your-mouth tender! They were amazing. You can serve them over rice, which goes really well with the sauce.

I served them with sautéed portobello mushrooms and asparagus. Turned out to be a great side dish.

A very quick and delicious meal!


  1. I love anything done with pork tenderloin... I am a pork lover, Missy! It's such a simple, delicious meat! (Sorry, Kav!!!!)

    And the mushroom/asparagus coupling looks marvelous. We're going to give that to Kavalicious, our STOMPING and MARCHING queen!!!! And we'll share the pork!

    The sweet apricot glaze is pure bonus, Missy Tippens!

  2. This sounds delicious, and so quick! Perfect for a summer-time supper.

  3. Oh Missy, what a delightful mistake. I'm excited that you were caught up in work, and love that it led to this culinary success. I love apricot preserves, but I haven't cooked with them in ages. Must remedy that.

  4. I hope you all enjoy it if you give it a try!