Pan Roasted Pork Chop Recipe

Prepare the Ingredients

Preheat your oven to 400°F (200°C). Wash and trim the asparagus, and wash the fingerling potatoes. Cut the fingerling potatoes into halves or quarters for even cooking.

Cook the Potatoes

In a pot of salted boiling water, add the fingerling potatoes and cook for about 10-12 minutes until tender. Drain and set aside.

Sear the Pork Chops

Season the pork chops with salt, black pepper, and fresh thyme. In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes on each side until golden brown.

Roast in the Oven

Add the cooked fingerling potatoes and asparagus to the skillet with the pork chops. Place the skillet in the preheated oven and roast for 10-12 minutes until the pork is cooked through (internal temperature of 145°F/63°C).

Prepare the Apricot Jus

In a small saucepan, combine the apricot jam and 100 ml of water. Heat over medium heat, stirring until the jam is dissolved and the mixture is smooth. Adjust seasoning with salt and pepper to taste.

Serve

Remove the skillet from the oven. Plate the pork chops with the roasted asparagus and fingerling potatoes. Drizzle the apricot jus over the pork chops and serve immediately.