Bob Evans Sweet and Savory Pork Chops
4 center cut, bone in pork chops
2 tablespoons olive oil
1/2 cup low-sodium chicken broth
2 teaspoons chopped fresh rosemary
1/2 cup Bob Evans Taste of the Farm Golden Apricot Preserves
2 tablespoons Dijon mustard
Preheat oven to 350.Coat a baking dish with cooking spray.Season pork chops with salt and pepper.
Heat the oil in a large skillet over medium-high heat until hot but not smoking.Add pork chops and cookuntil browned, about 3 minutes per side.Transfer pork chops to the prepared baking dish to finish in the oven, 7 to 10 minutes.
Heat the same skillet over high heat for 1 minute. Quickly add the chicken broth to de-glaze the pan, scrapping up any browned bits from the pork chops.Add rosemary and bring to a boil over high heat and boil rapidly until liquid is reduced by half, 1-2 minutes. Add Bob Evans Taste of the Farm Apricot Preserves and bring mixture back to a boil, then lower heat to medium.Cook sauce, stirring, until slightly thickened, about 2 minutes.Stir in mustard.Lower heat to medium and place cooked pork chops to skillet along with any accumulated juices in baking dish.Turn pork chops several times in sauce to coat.
Spoon remaining sauce over chops and serve immediately.