BERKSHIRE PORK CHOPS W/ TANGY APRICOT SAUCE
- WineCheeseScallops
- Jun 4
- 6 min read
Updated: Jun 12
Meet your next showstopping dinner: Berkshire Pork Chops /w Tangy Apricot Sauce! These thick, juicy chops are pan-seared to golden perfection, then simmered in a sweet-tangy sauce featuring apricot preserves, Dijon mustard, apple cider vinegar, and fresh sage. It’s a luxurious, flavor-packed dish that tastes like you fussed all day—but it’s ready in under 30 minutes!
This is comfort food with an elegant twist. We love pairing it with our cilantro chimichurri, sweet potato purée, and roasted Brussels sprouts for a restaurant-quality meal at home. Whether it’s a cozy date night or a weekend dinner with family, these chops steal the show every time.
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Apricot Preserves
Apricot preserves bring a bright, fruity depth that balances the savory richness of pork. Unlike jams, preserves retain more fruit texture and natural tartness, giving the sauce body and complexity. Apricots are naturally high in pectin, which helps thicken the sauce slightly as it reduces. Look for high-quality preserves with minimal ingredients—just fruit, sugar, and lemon juice—for the best flavor.
Fresh Sage
Fresh sage adds an earthy, aromatic note that grounds the sweetness of the sauce. It’s especially good with pork, creating a rustic, almost autumnal vibe. Sage leaves are packed with essential oils that hold up well in heat, releasing flavor throughout the simmering process. If you grow sage in your herb garden, this recipe is a perfect excuse to snip a few sprigs.
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Origin Story | BERKSHIRE PORK CHOPS W/ TANGY APRICOT SAUCE
We created this dish after picking up some gorgeous Berkshire pork chops from a local butcher. Known for their marbled richness and tenderness, Berkshire chops deserved something special. Apricot sauce popped into mind immediately—sweet and vibrant with just enough acidity to cut through the richness. We added Dijon for complexity, garlic for depth, and a bit of heat from red pepper flakes.
The finishing touch? Fresh sage from our herb garden. It gave the sauce that “wow” factor, making the whole dish feel gourmet. Now it's one of our go-to meals when we want something impressive but unfussy.
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Tips, Serving Suggestions, AND Storage Advice
Use a meat thermometer to ensure your pork hits the perfect 140°F before resting. Overcooking can dry it out.
Let the chops rest, covered with foil, for at least 5 minutes after searing to keep them juicy.
Deglaze safely—when adding the sauce to the hot pan, reduce the heat and pour slowly to avoid splatter.
Double the sauce if you want extra for drizzling over mashed potatoes, rice, or roasted veggies.
Try bone-in chops for maximum flavor and tenderness. Boneless chops work, but monitor cooking time.
Use high-quality preserves for the best flavor—look for fruit-first varieties with no corn syrup.
Slice sage finely to ensure even distribution and avoid overpowering bites.
Pair with sides like mashed sweet potatoes, polenta, or roasted Brussels sprouts for a well-rounded plate.
Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth.
Freeze the glaze in small portions—it's great on chicken, tofu, or grilled vegetables too!
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Unique Recipe Qualities
Features premium Berkshire pork, known for marbling and flavor.
Balances savory, sweet, and tangy elements in one harmonious dish.
Uses fresh herbs and garlic for real, clean flavor.
Quick cook time—ready in under 30 minutes.
Elegant enough for entertaining but easy enough for weeknights.
The sauce can be made ahead and stored in the fridge.
Versatile sauce—pairs with chicken, turkey, or tofu too.
Minimal prep with maximum flavor payoff.
Pairs beautifully with a wide variety of side dishes.
Feels seasonal year-round with just a few pantry staples.
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Berkshire Pork Chops with Tangy Apricot Sauce
Ingredients:
3 to 4 Berkshire pork chops
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 teaspoons extra virgin olive oil
2 tablespoons unsalted butter
6 tablespoons apricot preserves
5 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
½ teaspoon red pepper flakes
2 cloves garlic, minced
¾ cup unsalted chicken stock
4 teaspoons finely chopped fresh sage
Instructions:
Pat the pork chops dry and season both sides with salt and pepper.
In a medium bowl, whisk together the apricot preserves, apple cider vinegar, Dijon mustard, red pepper flakes, garlic, chicken stock, and sage. Set aside.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the butter and swirl until melted and foamy.
Add the pork chops and sear for about 4 minutes per side, or until nicely browned and the internal temperature reaches 140°F. Transfer the chops to a plate and cover loosely with foil.
Reduce the heat to low and carefully pour the prepared sauce into the skillet (it may bubble). Cook for 5–6 minutes, stirring occasionally, until the sauce is reduced by about half.
Return the pork chops and any accumulated juices to the pan. Simmer gently in the sauce for about 5 minutes, spooning sauce over the top.
Serve warm, with the sauce spooned generously over each chop. Optional sides: sweet potato purée, roasted Brussels sprouts, or cilantro chimichurri.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ
Can I use boneless pork chops?
Yes, but boneless chops cook faster and can dry out more easily. Adjust the sear time and use a thermometer for accuracy.
What’s the best substitute for apricot preserves?
Peach or orange preserves work well in a pinch. Avoid jellies as they don’t offer the same texture or richness.
Do I have to use fresh sage?
Fresh is best, but you can substitute 1 teaspoon of dried sage if needed.
Can I make the sauce ahead of time?
Absolutely! Whisk it together and store it in the fridge for up to 3 days. Just stir well before adding to the pan.
What if I don’t have apple cider vinegar?
White wine vinegar or even a mild balsamic can be used—just expect a slightly different flavor.
What sides pair well with this?
We love it with roasted Brussels sprouts, sweet potato mash, chimichurri, or wild rice.
Is this recipe freezer-friendly?
You can freeze the sauce in small containers. The cooked pork chops are best enjoyed fresh, but leftovers reheat well.
How spicy is the dish?
The red pepper flakes add a mild kick. Adjust up or down to your preference.
Can I grill the pork instead of pan-searing?
Definitely! Grill the chops, then finish them in the sauce on the stovetop for that rich glaze.
Can I use regular pork chops instead of Berkshire?
Yes—any thick-cut chop will work. Berkshire adds a rich, buttery quality, but standard pork loin chops will still be delicious.
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