Pan-Roasted Pork Chops with Apricot-Miso Glaze

Pan-roasting pork chops is an easy, quick way to get tasty results with no fuss. For this recipe, I coated the chops with a panko-cornmeal crust, but you can skip this part if you prefer and simply roast the chops with a little oil, salt, and pepper.

The dominant flavor here is the glaze. Sweet apricot preserves and salty miso combine for rich, buttery taste and creamy texture. To finish, I thinned the remaining glaze with a little water and drizzled it over the roasted chops.

For more info on miso, see Japanese-Style Chicken Wings with Miso-Sesame Glaze.

Serves 4

Ingredients

For the Glaze

• 1 tbsp olive oil 
• 1 garlic clove, finely chopped
• 1 tbsp finely chopped shallot
• 1/2 cup apricot preserves
• 2 tbsp yellow or white miso
• 1 tbsp unsalted butter
• sea salt
• freshly ground black pepper

Apricot-Miso Glaze Ingredients

For the Pork Chops

• flour, for dredging
• 2 large eggs
• 1 tbsp milk
• 1/2 cup panko (or other fine, dry breadcrumbs)
• 1/3 cup cornmeal
• 4 bone-in, center-cut pork chops, about 1/2-inch thick
• 2 tbsp olive oil, plus more as needed
• sea salt
• freshly ground black pepper

Bone-In Center-Cut Chops

Preparation

For the Glaze

1. Heat a saucepan over medium-low heat and add the olive oil. Add the garlic and shallot and cook, stirring frequently, 3 minutes.
2. Add the preserves, miso, and butter and season with salt and pepper. (Easy on the salt—the miso has plenty.) Bring to a simmer, stirring well to incorporate the miso. Reduce the heat to low and cook until the preserves have melted and the glaze is slightly thick, 10 minutes.

Garlic and Scallion Beginning to Cook 

Glaze Beginning to Cook

Cooked Glaze

Apricot-Miso Glaze

Keep the glaze warm while the chops cook, or let cool and reheat gently before using.

For the Pork Chops

1. Spread the flour in a baking dish or on a large plate. Whisk the eggs and milk in a shallow bowl. Combine the panko and cornmeal in another baking dish or plate.
2. Dredge each chop in flour and shake off excess. Dip each in the egg mixture, letting excess drip off. Press each chop into the panko mixture, coating both sides. Place the coated chops on a plate, cover, and refrigerate 20 minutes.

Breaded Pork Chops

1. Preheat the oven to 400° F.
2. Heat a large ovenproof skillet over medium heat and add 2 tablespoons of olive oil. Season the chops with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. (Drizzle a little more oil around the chops—not over them—if the skillet becomes too dry.)
3. Turn the chops over and brush with 1/3 of the apricot-miso glaze. Place the skillet in the oven and roast the chops until they are just cooked through, 5-6 minutes. 

Chops Beginning to Cook

Pan-Roasted Chops

1. Remove the pork chops to a plate, turning glazed-side down. Brush the tops with 1/3 of the glaze and let rest 5 minutes.

To serve, plate the chops and drizzle with the remaining 1/3 of the glaze. (Note: If the glaze is too thick to drizzle, warm it with 1 tablespoon of water stirred in.)