Bert and Ernie

I am expecting that a vast majority of the readers of this post know who Bert and Ernie are. They are long term characters on the children’s show Sesame Street. On the show they are roommates and good friends. While Bert is neurotic and often times negative, Ernie is a free spirit and “happy-go-lucky”. On first blush you wonder why they are such good friends.

Some combinations of flavors do not seem obvious at the outset, but really seem to work together. They are like the Bert and Ernie of the dinner table. One such combination is apricot and Dijon.

In every case where I have used apricot for a dish on this blog, Dijon has tagged along. It is present in Apricot Bourbon Chicken and Apricot Dijon Pork.

The sauce is rich and tasty.

Look at those great looking chops!

Steaming the carrots.

You know a recipe is good when it has you using “pan drippings”.

Delightfully delicious!

Apricot Glazed Pork with Carrots

Prep Time: 7 mins | Cook Time: 25 mins | Makes: 4 | Difficulty: Easy

Ingredients:

• 3/4 tsp salt, divided

• 1 (8 ounce) bag baby carrots

• 4 (4-5 ounce) boneless center cut pork chops

• 1/4 tsp pepper

• 1 tbsp vegetable oil

• 1 cup lower sodium chicken broth

• 2 tsp Dijon mustard

• 1/4 cup no sugar added apricot jam

• 2 tbsp unsalted butter

Directions:

1) Bring 1/2 inch water and 1/4 tsp of the salt to a boil in a medium skillet or large saucepan with a lid over high heat. Fit it with a steamer basket. Add carrots. Bring water to a boil, then reduce heart medium low and cook until tender, 10-15 minutes. Set aside.

2) Meanwhile, season pork chops with remaining 1/2 tsp salt and pepper. Heat oil in a large nonstick skillet over high heat. Brown chops 1 to 2 minutes per side until golden brown. Reduce heat to low; cover and cook until chops are cooked through, 5-7 minutes longer. Transfer to a plate.

3) Increase heat to high. Stir broth and mustard into pan drippings; cook until reduced by half, about five minutes. Stir in jam and cook until thickened, 1-2 minutes. Stir in butter. Add pork and any juices on the plate, cook until just heated through and coated, about 1 minute per side. Transfer chops and reserved carrots to plates. Divide remaining sauce among small cups and serve as a dipping sauce for carrots.