Perfect Juicy Pork Chops with an Apricot Thyme Sauce

Perfect Juicy Pork Chops

Pork Chops are infamous to be tough, flavorless, and dry. Life doesn’t have to be like this 😝 . It’s easier than you think to have this Perfect juicy and moist and flavorful meat. With this recipe I added an Apricot Thyme Sauce to drizzle on top and also dip each soft bite into.

At the farm we are lucky to be able to raise happy and healthy pigs occasionally. They are usually “show pigs” that had a glamorous life and are ready to go to the processor soon. We have the perfect set-up for them— a cozy barn with access to mud and water they can roll around in and live like pigs. It’s so cute to watch them get frisky together in mud. They are smart animals but also super messy. They love to root around the dirt and waddle in the ‘easy life’. We typically have to change their water frequently due to them tumbling it over or getting inside of it. It’s a full-time job 😆. Good thing they are cute!!

We use a local butcher to process the meat. I love using local butcheries not only for the close relationship between farmer and processor, but also you can tell the pig is getting the respect it deserves. This means the world to us and them. Also, when they make their sausage they put their own unique spices together for the ground meats. The unique flavors are amazing!! They also sell their own meats in so many varieties!

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Cooking Technique for Perfect Juicy Pork Chops

This is the MOST important part to know. You can flavor how you want and really make them your own but the Pork Chop itself is the unique difference.

I like to use Bone-IN Pork Chops instead of boneless. They tend to be a bit more forgiving than without. Although both work just fine.

Here are the steps to follow carefully. When you cook this, the meat should be room temperature or close to. Also, it will literally take 15 minutes to cook 4 of them. It will be an uncomfortable amount of time. You’ll be thinking, did I cook it enough? That’s when you’ll know you’re doing it right 🫶.

Rules to follow:

1. Raw meat ready to cook needs to be close to room temperature. Not frozen or cold. The meat will go into a shock going from one temp to another.
2. Salt. Use a tad bit more salt than normal. A lot gets burned off.
3. Stovetop is just for braising. Oven is for cooking the interior. Cook on high heat for less than 30 seconds.
4. Keep the pan juices at every measure. Never let the pan get so hot that the pan is dry. If you find the pan dry, add more oil or butter. Low-fat way? Add a tablespoon of broth at a time until chops are happier and relax.
5. Cook 350 for no more than 15 minutes.
6. Internal temperature should reach 145 degrees. If you test it inside the pan, the meat will continue to get warm even when taken off heat. There may be a delay in how hot it really is, until its off then pan.

What goes well with Pork Chops?

• Apricot Thyme sauce 😆 (just sayin’)
• Mashed potatoes
• Roasted potatoes
• Any potatoes
• Tender green salad
• Balsamic salad
• Polenta or a cheesy polenta (as a base)
• Figs and brie
• Roasted cauliflower or puréed mashed cauliflower (as a base)
• Brussels sprouts
• roasted carrots

Common Mistakes

Several mistakes can happen. Here are the common ones:

• over cooking
• over braising (that it ended up cooking the inside too)
• not enough salt or seasoning
• was too cold of meat to begin with

With that said, let’s get started!

Tell me, how did yours turn out?

I want to hear all about it! Good and bad. Sometimes I have to go through a couple bad runs in order to nail it. Trust the process and don’t give up! Send me questions!!

Love to your Mother!!

Farmer Frann