Serves 4
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For the rub:

For the pork chops:

For the glaze:

To serve:

  1. The night before cooking or early in the day, combine all of the ingredients for the dry rub in a small bowl. Rub on all sides of the pork chops. Place the chops in a bowl, cover with cling film and refrigerate overnight.
  2. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a baking tray with tin foil.
  3. To cook the pork chops, heat a large ovenproof pan over a medium-high heat until very hot. Melt the butter in the pan, then add the pork chops and cook for four minutes per side until well browned.
  4. Heat the apricot jam in a microwave safe bowl on high, stirring every 30 seconds or so until melted. Stir in the remaining glaze ingredients. Transfer half of the glaze to a separated dish and set aside for serving.
  5. Baste the pork chops all over with the remaining glaze. Transfer the pan to the oven for 6-8 minutes until completely cooked throughout. Remove the chops to a plate, tent loosely with tin foil and set aside to rest for 8-10 minutes. Serve with the reserved glaze and some rice.

Nutrition Facts

Per Serving
520kcals, 26.9g fat (11.4g saturated), 52.5g carbs, 33.1g sugars, 19.6g protein, 4.3g fibre, 0.601g sodium