TANGY APRICOT PORK CHOPS
For a stovetop supper that's guaranteed to please, try this pork chop specialty. Apricot preserves jazz it up without much effort.-Phyllis Flint, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with salt and pepper. In a skillet, brown chops in oil for 3 minutes on each side. In a small bowl, combine the preserves, vinegar and mustard. Spoon half of the mixture over pork. Reduce heat; cover and simmer for 3 minutes. Turn chops; top with remaining preserves mixture. Cover and simmer 4-5 minutes longer or until meat is no longer pink.
Nutrition Facts : Calories 344 calories, Fat 13g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 711mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 1g fiber), Protein 31g protein.
PAN-ROASTED PORK CHOPS WITH APRICOT-CARAMEL SAUCE
Dinner ready in an hour! Enjoy these tasty roasted pork chops recipe - a delightful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- In 10-inch skillet (preferably nonstick), mix sugar and water with wooden spoon. Heat over medium-high heat 5 to 7 minutes, without stirring, until sugar turns dark golden brown and just begins to smoke (do not allow to burn). Remove from heat.
- Add apple, onion, garlic and cinnamon to skillet and stir to coat (sugar may clump and harden at first but will melt again when heated). Return to heat and cook 3 minutes, stirring occasionally, until some liquid escapes from mixture.
- Remove from heat and add vinegar (avert your head; the fumes from the vinegar can take your breath away). Stir and return to heat. Slowly stir in apple cider and broth (sugar may clump-that is okay, it will melt). When all liquids have been added, add bay leaves and thyme.
- Heat to boiling. Reduce heat to medium. Simmer uncovered 20 to 30 minutes, stirring occasionally, until reduced by half.
- Meanwhile, heat oven to 375°F. In 10-inch ovenproof skillet, cook bacon over medium-high heat until crisp and brown. Remove bacon from skillet; drain on paper towels, crumble and set aside. There should be about 1 tablespoon bacon drippings remaining in pan. If there is more, pour off excess; if there is less, add a little vegetable oil.
- Sprinkle pork with salt and pepper. Place pork in bacon drippings in skillet and cook 4 minutes or until brown. Flip and brown on other side, about 4 minutes longer. Cover skillet with lid or foil and place in oven. Roast 8 minutes or until slightly firm when touched and meat thermometer inserted in center reads 155°F (pork will continue to cook to 160°F when removed from oven). Remove pork from skillet and place on plate. Cover tightly with foil; set aside.
- The skillet used to cook the pork should have some cooking liquid in it. Place this skillet over medium heat. Pour the reduced sauce into skillet and stir to combine. Stir in apricot preserves and heat sauce to boiling. Boil 5 minutes, stirring occasionally, until slightly thickened. Remove skillet from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, taste sauce and season with salt and pepper if desired. Remove and discard bay leaves and thyme sprig.
- Place pork on warm serving plates and top with sauce. Sprinkle with crumbled bacon and the parsley.
Nutrition Facts : Calories 580, Carbohydrate 62 g, Cholesterol 105 mg, Fiber 2 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 48 g, TransFat 1/2 g
APRICOT-GLAZED PORK CHOPS
This is a great recipe given to me by a close friend who never has enough time to cook for her family. It's quick and easy to prepare and cook, allowing you to have a yummy dinner on the table in no time. The sauce goes very well with a side of rice, too. Enjoy!
Provided by EV9/24/06
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 18.9 g, Cholesterol 63.1 mg, Fat 18.8 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 5.2 g, Sodium 54.2 mg, Sugar 13 g
CRISPY APRICOT PORK CHOPS
Apricot jam crust gives the pork chop a little sweeter taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
- Tear bread into large pieces; place in food processor. Pulse until large crumbs form. Drizzle with oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups crumbs).
- Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.
- Transfer pork, coated side up, to prepared baking sheet. Bake until crust is golden and pork is opaque throughout (meat should register 150 degrees.on an instant-read thermometer), 14 to 16 minutes. Serve immediately.
Nutrition Facts : Calories 404 g, Fat 20 g, Protein 37 g
EASY APRICOT PORK CHOPS
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
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
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
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
BRAISED PORK CHOPS WITH APRICOTS
Steps:
- In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and transfer them to a plate. Add 1 tablespoon of the butter to the skillet and in it cook the shallot, the cumin, the ground coriander, the zest, and the gingerroot over moderately low heat, stirring, until the shallot is softened. Add the wine, the broth, and the apricots, bring the liquid to a simmer, and in it braise the pork chops, covered, over moderately low heat for 20 minutes, or until they are tender. Transfer the chops to a serving plate with a slotted spatula and keep them warm. In a small bowl stir together well the remaining 1/2 tablespoon butter, softened, and the flour until the mixture is well combined, add the beurre manié to the braising liquid, and bring the sauce to a boil, stirring. Simmer the sauce for 1 to 2 minutes, or until it is thickened, stir in the fresh coriander and salt and pepper to taste, and pour the sauce over the pork chops.
APRICOT TERIYAKI PORK CHOPS
A sweet and tangy apricot-mustard glaze makes this 30 minute meal taste as if you've slaved in the kitchen all day.
Provided by SusieQusie
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the preserves, teriyaki sauce, mustard and ginger.
- In a large non-stick skillet, heat the oil over medium-high flame.
- Season chops with salt and pepper and cook for 2 minutes on each side or until lightly browned.
- Spread 1 tablespoon of the preserves mixture over each pork chop, cover and cook over medium-low heat for 6 minutes or until cooked through.
- Meanwhile, bring a large pot of water to a full boil. Add snow peas and cook for 3 minutes. Add pasta and cook for another 2-3 minutes or until pasta is tender.
- Drain pasta and peas and place in a large serving bowl.
- Stir in all but 1/4 cup of preserves mixture. Garnish with green onions and sesame seeds.
- Serve pasta with pork chops, spooning reserved apricot-mustard-teriyaki sauce on top.
Nutrition Facts : Calories 600, Fat 14.4, SaturatedFat 3.7, Cholesterol 76, Sodium 207.2, Carbohydrate 83.6, Fiber 4.6, Sugar 27.2, Protein 35
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