Pork Chops With Chili Apricot Glaze Recipes

APRICOT PORK CHOPS

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.

APRICOT GLAZED PORK CHOPS

Steps:

• Preheat grill to med-hot fire.
• In a small pan, combine the jam and vinegar. Over a low heat, cook until jam melts. Stir the mixture constantly.
• Add the soy sauce, ginger, garlic, cayenne pepper. Remove from heat. Separate the glaze into 2 small containers, and set aside. (One will be to glaze the pork chops as they are cooking, and the other will be to put on your chops at the table).
• Trim pork chops. Lightly brush chops with oil.
• Add pepper.
• Place chops on a well-oiled grill.
• Brush glaze on one side of chops, flip over chops, and cook 2-3 minutes.
• Brush glaze on the other side, flip the chops over, and cook 2-3 more minutes on that side. (Throw the leftover glaze from this dish away).
• Cut center to check for doneness. You want a light pink blush near the bone.
• Add salt at the table.
• Use remaining container of glaze on chops at the table.

PORK CHOPS WITH APRICOT GLAZE

Steps:

• Mix ginger, salt, garlic powder and pepper; rub onto both sides of chops. In a small saucepan, combine preserves, hoisin sauce and pepper flakes; cook and stir over medium heat until blended. Reserve 1/2 cup for brushing chops after grilling., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with remaining sauce during the last 4 minutes of cooking. Let stand 5 minutes before serving. Brush chops with reserved sauce; sprinkle with green onions and peanuts.

APRICOT-GLAZED PORK CHOPS

Steps:

• Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
• Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

STUFFED PORK CHOPS WITH APRICOT GLAZE

Steps:

• For glaze, combine honey and Dijon mustard in a small saucepan.
• Stir in apricot preserves and vinegar.
• Heat and stir mixture until preserves is melted.
• Remove from heat and set aside.
• For stuffing, In a saucepan, add chicken broth, green onions and ginger.
• Bring to a boil and add the acini de pepe.
• Cook, uncovered for about 8 minutes or until pasta is tender.
• (you may need to add a little more broth).
• Remove from heat.
• Fold in apricots, 2 TB of the honey glaze and the celery.
• Cut a pocket in each pork chop
• Spoon about 3 TB stuffing into each chop.
• Fasten pockets with toothpicks.
• Spoon remaining stuffing onto a large sheet of heavy-duty aluminum foil.
• Fold securely, leaving space for steam to build.
• Set aside.
• In a covered grill, place chops on a hot grill off to the side, NOT directly over the coals.
• Cover and grill for approximately 25 minutes, basting often with honey glaze, turning chops after about 10 minutes.
• Place foil packets of stuffing on grill next to the chops but not over the coals and grill along with the chops. Pork chops should have an internal temperature of the 145 degrees.