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!

www.missytippens.com