Rosemary Apricot Pork Chops
with Garlicky Brussels Sprout & Onion Jumble
- Milk
Friends, these are not your average, everyday pork chops. Our chefs have given them a restaurant-worthy makeover! The chops are coated in rosemary and garlic, and then seared to perfection. You’ll spoon a buttery, sweet, and tangy balsamic-apricot pan sauce over the top just before serving. The sides are just as satisfying—roasted, caramelized onion wedges and Brussels sprouts (who needs taters?) round everything out. It’s the savory, hearty 35-minute dinner idea you’ve been craving!
Ingredients
1 teaspoon
Dried Rosemary
1 unit
Apricot Jam
1 unit
Onion
5 teaspoon
Balsamic Vinegar
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
10 ounce
Pork Chops
1 clove
Garlic
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into 1-inch-thick wedges; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings). Peel and mince or grate garlic.
• Toss Brussels sprouts and onion wedges on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden brown and tender, 15-20 minutes.
• Meanwhile, pat pork* dry with paper towels and season all over with rosemary, remaining garlic powder, salt, and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a cutting board and cover with foil. Wipe out pan and let cool slightly.
• Heat a drizzle of oil in pan used for pork over medium-low heat. Add minced onion and cook, stirring occasionally, until softened, 2-3 minutes. Add minced garlic; cook, stirring, until fragrant, 30 seconds. Stir in jam and vinegar; cook until syrupy, 30-60 seconds. • Stir in ¼ cup water (1⁄3 cup for 4 servings), stock concentrate, and 1 tsp sugar (2 tsp for 4); cook until thickened, 3-4 minutes. Remove from heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• Slice pork crosswise. • Divide pork and Brussels sprout and onion jumble between plates. Spoon sauce over pork and serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious apricot-balsamic sauce, though some found it too sweet or vinegary. Adjust sugar and vinegar to taste 🍲.
- Ease of prep: Simple recipe with easy-to-follow instructions, though some felt the timing could be improved to keep all components hot.
- Suggestions: Consider adding a starch like rice or potatoes for a more filling meal. Try slicing Brussels sprouts thinner for better cooking.
- Portions: Several found the meal undersized, especially the vegetable portion. Adding an extra side dish may help round out the plate.
- Brussels sprouts: Some loved the Brussels sprouts and onion combo, while others found them bitter or tough. Adjust roasting time as needed.
Reviews from our home cooks
This recipe is SO GOOD. Pork chops with rosemary is an absolute must, topped with any fruit makes it perfect. It's such a sweet and savory flavor and very filling. I added a bit more garlic and butter to my brussel sprouts and of course cooked the onions separately so that they would turn out crisp but not crispy if that makes sense.
The bad: Needs more brussels sprouts, fewer onions. The good: Amazing flavors, easy directions (my 15 yo son made it), the sauce was DELICIOUS, very tender pork.
Pork chops amazing as usual, the sauce was a welcome change. Brussel sprout onion jumble was delicious. Was a bit concerned about the sprouts as they were much smaller than any I have received before, but the flavor made that a non issue.
The timing for this meal was poorly written. The brussel sprouts and onions were cold by the time the meat was ready. I'd do things differently. However, the meal itself was excellent.
This sauce on the pork chops was delicious. Not a fan of Brussel Sprouts in general, my husband the cook is and he loved them! Very crispy and tasty he said!
Again your obsession with the bane of all good herbs, Rosemary, was the downfall of this dish, HOWEVER I replaced the devil-herb with a lovely blend of sage, thyme, and tarragon and it was perfect
Was a big winner in the house. The sauce was absolutely delectable and tied everything together so nicely. I made some roasted broccoli and cheesy corn to go with it though since not everyone in my house likes brussel sprouts.
Very tasty and easy to make. Loved the sauce and the pork chops were very moist and tender cooked this way.
Slice Brussel sprouts thin so they will cook through. Sauce was very tasty.
The balsamic apricot sauce was delicious, and very easy to make!
