Pork Chops Or Pork Ribs With Apricot Pineapple Sauce Recipes

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PORK CHOPS WITH APRICOT SAUCE



Pork Chops with Apricot Sauce image

"The apricot preserves bring a very special flavor to the pork. I serve it with good old corn bread, which can be made in advance and tastes great with any meat." Patricia Swart - Bridgeton, Nersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

6 boneless pork loin chops (6 ounces each)
1/2 teaspoon garlic pepper blend
1 tablespoon olive oil
1 cup sugar-free apricot preserves
1 tablespoon minced chives
1/4 teaspoon salt

Steps:

  • Sprinkle pork with garlic pepper blend. In a large nonstick skillet coated with cooking spray, brown chops in oil on each side. , Combine the preserves, chives and salt; spoon over chops. Reduce heat; cover and cook until a thermometer reads 145°, 5-6 minutes. Let stand for 5 minutes before serving. Serve with sauce.

Nutrition Facts : Calories 273 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 169mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

APRICOT-GLAZED PORK RIBS



Apricot-Glazed Pork Ribs image

A tangy soy and apricot preserve mixture does double duty in this baby back rib recipe, serving as both a marinade and a tasty basting sauce during the cooking process.

Provided by whstlwnd

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 9h50m

Yield 12

Number Of Ingredients 7

3 ½ pounds baby back pork ribs
1 (16 ounce) jar apricot preserves
⅓ cup soy sauce
¼ cup packed light brown sugar
2 teaspoons garlic powder
aluminum foil
salt and ground black pepper to taste

Steps:

  • Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
  • Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
  • Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 327.1 calories, Carbohydrate 29.4 g, Cholesterol 68.2 mg, Fat 17.2 g, Fiber 0.2 g, Protein 14.8 g, SaturatedFat 6.4 g, Sodium 488.5 mg, Sugar 20.9 g

PORK CHOPS WITH PINEAPPLE SALSA



Pork Chops With Pineapple Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 cup medium- or long-grain white rice
1 pineapple, peeled, quartered lengthwise and cored
1 tablespoon minced peeled ginger
1 tablespoon vegetable oil
1 tablespoon soy sauce, plus a splash for the salsa
1/2 teaspoon Chinese five-spice powder
1 bunch scallions
4 bone-in pork sirloin chops (1/2 inch thick; about 1 3/4 pounds)
Pinch of red pepper flakes

Steps:

  • Combine the rice and 1 2/3 cups water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
  • Meanwhile, cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder.
  • Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes.
  • Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
  • Photograph by Justin Walker

EASY APRICOT PORK CHOPS



Easy Apricot Pork Chops image

Canned apricots nicely complement the tender pork in this wonderful entree sent by Ron Gardner from Grand Haven, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 can (15-1/4 ounces) apricot halves, undrained
4 bone-in pork loin chops (3/4 inch thick)
1 tablespoon butter
1 tablespoon cornstarch
2 tablespoons cold water
Salt and pepper to taste

Steps:

  • Place apricots in a food processor or blender; cover and process until coarsely chopped. In a large skillet, brown pork chops in butter over medium-high heat. Add apricots. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until meat juices run clear., Remove the chops and keep warm. Combine cornstarch and cold water until smooth; stir into apricot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Season with salt and pepper. Serve over pork chops.

Nutrition Facts :

APRICOT PORK CHOPS



Apricot Pork Chops image

This is a great pork chop recipe for people with a sweet tooth. I usually serve it with rice.

Provided by SP2B

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h5m

Yield 6

Number Of Ingredients 4

6 pork chops
1 (1 ounce) package dry onion soup mix
10 ounces Russian-style salad dressing
1 cup apricot preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the pork chops into a casserole dish. Mix onion soup mix, Russian dressing and apricot preserves together.
  • Pour mixture over chops and bake for 1 hour.

Nutrition Facts : Calories 422.4 calories, Carbohydrate 51.7 g, Cholesterol 37.1 mg, Fat 18.7 g, Fiber 1.5 g, Protein 15.2 g, SaturatedFat 4.3 g, Sodium 893.6 mg, Sugar 33.4 g

PORK CHOPS OR PORK RIBS WITH APRICOT PINEAPPLE SAUCE



Pork Chops or Pork Ribs With Apricot Pineapple Sauce image

Meat is browned with fat drained. Ribs are cut in 2 or 3 rib pieces The sauce is poured over and the meat is baked . Everything can be made ahead of time, refrigerated and then baked. I like to use pork chops but any type of chop can be used, venison, elk, buffalo or beef round steak cut in serving pieces. Grilled pineapple can be served as a side dish with rice or noodles or mashed potatoes. The recipe started from using pineapple juice thickened with cornstarch and soaked dried apricots; years ago there was not combination preserves to the present recipe posted.Photos show pork chops, steak and maui maui fish. It is delicious with all meats.

Provided by Montana Heart Song

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

2 lbs pork chops (approximately 6 chops) or 2 lbs pork ribs, cut in serving sizes
1 large white onion, sliced
1/4 cup sugar
1 teaspoon salt
1 tablespoon paprika
1 teaspoon celery salt
2 tablespoons lemon juice
1 teaspoon dry mustard
1 cup apricot pineapple preserves
1/2 cup barbecue sauce
2 drops hot sauce (optional)
1/4 teaspoon nutmeg
3 tablespoons vegetable oil

Steps:

  • Mix the rub in a small bowl.
  • Rub it in the meat on both sides and set aside.
  • If the meat used does not have fat, heat two tablespoons of oil in a large fry pan.
  • Lightly brown the meat.
  • Place in a greased overproof dish or pan with lid.
  • Saute the white sliced onions and set aside.
  • Mix the sauce ingredients and add the one remaining tblsp of oil in a saucepan and heat until the sauce starts to simmer. Stir, turn low and taste. Add more hot sauce if desired.
  • Preheat oven 350*.
  • Pour sauce over chops or ribs, turning them to cover with sauce.
  • Pour onions over the meat.
  • Cover.
  • You may use foil for a cover if desired.
  • Cook for 1 hour.

Nutrition Facts : Calories 576.8, Fat 26.8, SaturatedFat 7.7, Cholesterol 101.3, Sodium 666.4, Carbohydrate 51.6, Fiber 1.7, Sugar 36.4, Protein 31.6

PORK CHOPS WITH PINEAPPLE GRAVY AND MEXICAN COUSCOUS



Pork Chops with Pineapple Gravy and Mexican Couscous image

Provided by Marcela Valladolid

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

Four 4-ounce boneless pork chops, about 1/2-inch thick
Kosher salt and freshly ground black pepper
5 cloves garlic, finely minced
2 tablespoons plus 1 teaspoon olive oil
2 teaspoons finely chopped rosemary, from 1 sprig
2 teaspoons finely minced thyme leaves, from 1 large sprig
1 cup pineapple juice
1/3 cup dry white wine
1 pound fresh pearl onions, peeled, or frozen, thawed and drained
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
Mexican Couscous, recipe follows
1 tablespoon unsalted butter
1 cup dried couscous
2 tablespoons finely chopped fresh cilantro
1/4 cup pine nuts, toasted
1 jalapeno pepper, stemmed, seeded, deveined, and finely chopped
Kosher salt

Steps:

  • Generously sprinkle the pork chops on both sides with salt and pepper. In a medium bowl, stir together the garlic, 2 tablespoons of the olive oil, the rosemary and thyme until combined. Rub the mixture evenly on both sides of the pork chops and let stand for 5 minutes.
  • Heat the remaining 1 teaspoon oil in a large heavy skillet over medium-high heat. Sear the pork chops on each side until golden brown, about 4 minutes per side. Reduce the heat to medium, add the pineapple juice, wine and pearl onions. Cover and simmer until the pork chops are cooked through, about 8 minutes.
  • Using a slotted spoon, transfer the pork chops and onions to a serving platter and cover to keep warm. In a small bowl, mash the butter and flour together with a fork until it forms a paste; whisk the paste into the simmering liquid and cook for about 1 minute, until the sauce is thickened. Taste and adjust the seasoning with salt and pepper and drizzle it over the pork chops just before serving. Serve with Mexican Couscous.
  • In a small saucepan, bring 1 cup water and the butter to a boil over medium-high heat. Add the couscous, swirl the pan to evenly incorporate it, remove from the heat, cover, and let stand for 5 minutes.
  • Add the cilantro, pine nuts and jalapenos to the couscous, and fluff it with a fork until evenly combined. Season with salt and transfer the couscous to a serving dish. Serve immediately.

PORK SPARERIBS IN HABANERO AND APRICOT SAUCE



Pork Spareribs in Habanero and Apricot Sauce image

Make and share this Pork Spareribs in Habanero and Apricot Sauce recipe from Food.com.

Provided by Ms. Ayons dishes

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

barbecue sauce, recepie
1/2 an onion, cubed
1 cup tomato sauce
1 cup apricot jam
1/4 teaspoon dry oregano
2 teaspoons Worcestershire sauce
2 tabls habanero peppers, thinly sliced and cubed
1/4 cup apple cider vinegar
2 tablespoons oil
1 lb pork spareribs
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons dry oregano

Steps:

  • Preheat oven at 400 degrees.
  • Let ribs rest aside rub donw with the salt and pepper.
  • In a pot, mix all remaining ingredients, bring to a boil, simmer for 8-10 minutes stirring constantly.
  • Mix sauce in blender.
  • In a shallow dish place the spareribs, add sauce and set aside for 30 minutes.
  • Add cooking spray to a baking pan, place ribs, cover with aluminumn foil, bake 1 hour until done and a little bit crunchy.

PORK LOIN CHOPS WITH PINEAPPLE RELISH



Pork Loin Chops with Pineapple Relish image

Provided by Ian Knauer

Categories     Pork     Sauté     Quick & Easy     High Fiber     Dinner     Pineapple     Pork Chop     Spring     Summer     Anniversary     Birthday     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 9

1 1/2 cups chopped fresh pineapple
1/2 cup chopped sweet onion
2 teaspoons finely chopped fresh serrano chile, including seeds
1 teaspoon chopped thyme
1 teaspoon distilled white vinegar
1 teaspoon coriander seeds
2 (1-inch-thick) boneless pork loin chops
2 tablespoons olive oil
2 tablespoons dark rum

Steps:

  • Toss together pineapple, onion, chile, thyme, vinegar, and 1/4 teaspoon salt.
  • Grind coriander seeds in an electric coffee/spice grinder (or crush with flat side of a knife). Pat pork dry; sprinkle all over with coriander, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
  • Heat oil in a large heavy skillet over medium-high heat until it shimmers, then sauté pork, turning once, until well browned and just cooked through but still juicy, 6 to 10 minutes.
  • Transfer pork to plates. Add pineapple mixture and rum to skillet and sauté, scraping up brown bits, 1 minute. Serve pork with relish.

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