INGREDIENTS
4 oz
pork chops (bone-in, 3/4-inch to 1-inch thick (2 lbs total))
Kosher salt
Freshly ground black pepper
2 tbsp
unsalted butter
1/4 cup
chicken stock
1/4 cup
apricot jam (See Note 1)
1/4 cup
balsamic vinegar
2 tbsp
Dijon mustard
2 cloves
garlic (minced)
1/2 tsp
dried thyme
red pepper flakes
parsley for garnish