This agrodolce (meaning sweet-and-sour in Italian) is sticky and tangy thanks to dried apricots, vinegar and honey. Thin-cut pork chops are great for a weeknight because they cook so fast. If you don't see any in the case at the store, ask your butcher to cut them for you.

Headshot of Adam wearing a blue button up shirt on a white background
Adam Dolge
EatingWell Magazine, January/February 2021

Gallery

Credit: Jacob Fox

Recipe Summary

active:
35 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F.

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  • Combine chili powder, cumin, salt, cinnamon and pepper in a small bowl. Pat pork chops dry and sprinkle with half the spice mixture. Toss parsnips in a medium bowl with 1 tablespoon oil and the remaining spice mixture. Combine 1/2 cup apricots, vinegar and honey in a small bowl; set aside.

  • Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, flipping once, until browned on both sides, about 4 minutes total. Transfer to a clean plate.

  • Add the parsnips to the pan and cook, stirring occasionally, until starting to brown, 3 to 4 minutes. Add broth and the remaining 1/2 cup apricots and bring to a simmer. Place the pork on top and transfer the pan to the oven.

  • Roast until an instant-read thermometer inserted in the thickest part of a chop registers 145°F, about 5 minutes. Serve the pork and parsnips topped with the reserved apricot mixture, almonds and parsley.

Nutrition Facts

454 calories; fat 19g; cholesterol 63mg; sodium 552mg; carbohydrates 48g; dietary fiber 10g; protein 26g; sugars 26g; saturated fat 3g.
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