Rosemary Pork Chops

Ingredients

• 0.5 cup all-natural apricot nectar 
• 1 teaspoon pepper black freshly ground
• 20 ounce pork chops bone-in ()
• 2 tablespoons dijon mustard 
• 2 teaspoons rosemary fresh finely chopped
• 2 tablespoons honey 
• 1  juice of lemon 
• 2 servings kosher salt and pepper black freshly ground
• 2 teaspoons kosher salt 
• 2 tablespoons olive oil 
• 0.3 teaspoon paprika smoked

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• kitchen thermometer

Directions

1. Preheat the oven to 350 degrees F.
2. Whisk together the rosemary, salt, pepper and smoked paprika together in a small bowl.
3. Sprinkle the chops evenly with the rosemary seasoning and let sit out at room temperature for 10 minutes.
4. Heat the oil in a 12-inch skillet over medium-high heat. Once hot, add the pork chops and sear on both sides, about 8 minutes total.
5. Brush with the Apricot Glaze and pop into the oven to finish cooking, another 7 minutes, or until a thermometer inserted into the thickest part of the meat reaches 145 degrees F.
6. Remove from the oven and brush with the glaze once more.
7. To make the glaze, whisk together the nectar, lemon juice, honey, mustard and some salt and pepper together in a small saucepan. Reduce over medium heat and cook, while stirring frequently, until thick like maple syrup, about 12 minutes.