HONEY APRICOT PORK CHOPS
These are absolutely divine!! So simple and so beautiful...this is definitely a trick up my mom-sleeve! They look like they require so much more effort than they really do. I love to serve them with roasted asparagus topped with a homemade lemon vinaigrette or some green beans.
Provided by Christie Biggers
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Pat the pork chops dry with paper towels, and sprinkle both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and brown the chops well on both sides, about 5 minutes per side.
- Stir in honey, apricots, and garlic; cover, and simmer until the pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center of a chop, should read at least 145 degrees F (63 degrees C). Sprinkle with parsley, and serve chops topped with the apricots and pan juices.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 13.3 g, Cholesterol 36 mg, Fat 7.8 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 2 g, Sodium 122.1 mg, Sugar 11.8 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 recipe was given to me by my flute teacher and fellow cooking enthusiast. He said we would like it and we did.
Provided by Kathy
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place apricots in a bowl.
- Pour orange juice over apricots.
- Add preserves, brown sugar, and curry powder and stir gently. Set aside.
- Heat large skillet over medium high heat. Add oil.
- Cook chops about 3 minutes on each side or until browned.
- Season lightly with salt and pepper.
- Reduce heat to low. Add apricot and juice mixture.
- Cover and simmer about 5 minutes or until chops are done.
- Remove from heat and sprinkle with green onions.
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
CRANBERRY-APRICOT STUFFED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the dried fruit in a small bowl. Pour 1/4 cup boiling water over the fruit and set aside for 10 minutes to soften. Drain, reserve the soaking water. In a mini-processor process the fruit with the nuts, butter, fennel and half the shallot until finely chopped. Season with salt and pepper. Transfer to a small sealable plastic bag or pastry bag. Snip about a 1/2-inch opening in the corner of the plastic bag. With a small paring knife, make a pocket starting from rounded side of each chop. Set the tip of the bag inside the pocket and press a quarter of the stuffing into the chop. Repeat with the remaining chops and filling. Preheat the oven to 350 degrees F. Pat the chops dry and season with salt and pepper. In a large saute pan, heat the oil over medium-high heat. Brown one side of the chops, until well browned about 5 minutes. Use tongs to hold the chops and sear the edges of the chops. Turn and brown the other sides of the chops, about 2 minutes. Transfer the chops to a baking sheet and bake until an instant read thermometer inserted into the center of the chops registers 135 degrees F, about 15 minutes. While the chops are in the oven make the sauce. Drain the oil from the saute pan. Off the heat, add the Calvados and the remaining shallots. Return the pan to the heat, taking care since the alcohol may flambe, and cook over high heat until the alcohol is reduced by half and is slightly syrupy. Add the broth and the fruit soaking liquid and boil down until the liquid is reduce by about a third. Add the cream and continue to simmer until it thickens slightly. Whisk in the mustard. Season with salt and pepper to taste. Add any juices that have accumulated on the baking sheet to the sauce. Divide the chops among 4 warm plates or a large platter. Pour on the sauce and serve.
APRICOT HABANERO PORK CHOPS
Provided by Jeff Mauro, host of Sandwich King
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the pork chops: Season the pork chops with salt and pepper; set aside while making the glaze.
- Add the apricot preserves, soy sauce, ginger, garlic, orange zest and juice and habanero to a small pot and bring to a simmer. Simmer until the sauce is reduced and thickened, 10 to 15 minutes; let cool. Divide the glaze between 2 bowls, reserving 1 bowl for basting and one for serving with the cooked chops.
- Preheat a grill to medium-high heat. Coat the grates with plenty of vegetable oil to help create a nonstick surface.
- Using a brush, coat the chops with the first round of glaze. Place them on the grill glazed-side down and grill without moving until the glaze begins to caramelize, about 5 minutes. Brush the tops with glaze, flip the chops, brush the other side with more glaze and continue cooking until the chops are caramelized, charred and sticky and the internal temperature registers 135 degrees F, another 7 to 10 minutes. Discard the basting glaze. Let the chops rest for 5 to 10 minutes, coating them once with the reserved serving glaze while resting.
- For the relish: Combine the mint, apple, bell pepper, scallion and lime zest and juice in a bowl and toss to coat.
- Top the pork chops with some green apple relish and serve with the remaining serving glaze and relish.
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
APRICOT GLAZED PORK CHOPS
I've served these tasty apricot pork chops for birthdays, Easter dinner and for no special reason at all. They're easy to double or even triple to feed a crowd. -Sondra Warson, Madrid, Iowa
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the preserves, dressing and mustard. Pour 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 367 calories, Fat 16g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 450mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 0 fiber), Protein 33g protein.
APRICOT CHOPS
What do you get when you cross simple with delicious? Apricot Chops, of course! Simply choose your favorite vegetable or rice as an accompaniment, pop the chops in the oven, and enjoy this sweet and savory delight!
Provided by EBSEPKE
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 52m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.
- Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.
- Bake in preheated oven approximately 40 minutes, until internal temperature has reached 145 degrees F (63 degrees C), or pork is no longer pink in the center.
Nutrition Facts : Calories 621.5 calories, Carbohydrate 71.8 g, Cholesterol 36.8 mg, Fat 31.8 g, Fiber 0.5 g, Protein 16 g, SaturatedFat 5.6 g, Sodium 1210.2 mg, Sugar 48.8 g
CHILI APRICOT PORK CHOPS
From Taste of home With a spicy-sweet glaze created with just four ingredients, these chops are not only tasty, they're super-easy, too. -Lily K. Julow, Gainesville, Florida
Provided by Lizzie Rodriquez
Categories High Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine the preserves, chili sauce, mustard and water. Sprinkle pork chops with salt and pepper. Spoon glaze over both sides of pork.
- Broil 4-5 inches from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 212, Fat 6.1, SaturatedFat 2, Cholesterol 59, Sodium 497.3, Carbohydrate 16.6, Fiber 1.2, Sugar 10.5, Protein 22
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
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
APRICOT-WALNUT PORK CHOPS RECIPE
Dress up tender pork chops with a sweet and crunchy broiled topping in our Apricot-Walnut Pork Chops Recipe. This delicious Apricot-Walnut Pork Chops Recipe is made with apricot preserves, dried apricots, onions and walnuts.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat broiler.
- Combine all ingredients except chops.
- Place chops on broiler pan sprayed with cooking spray. Broil, 3 to 5 inches from heat, 7 min.; turn. Broil an additional 5 to 7 min. or until chops are almost done.
- Spoon nut mixture evenly over chops. Continue broiling 2 min. or until nuts are lightly toasted and chops are done (145°F). Remove chops from broiler; let stand 3 min. before serving.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
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.
APRICOT-STUFFED PORK CHOPS
I got this recipe from a magazine (I can't remember which one) many years ago. It's evolved a little over the years, but the basics are the same and the flavors are wonderful. I serve it with rice pilaf and a green salad.
Provided by Patty Mae
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut pocket in each chop (or have it done by the butcher), cutting from fat side almost to bone edge. Season cavity with a little salt and pepper.
- Drain apricots, reserving 1/2 cup syrup.
- Place 2 apricot halves in pocket of each chop. Secure opening with toothpicks which have been soaked in water.
- Refrigerate chops until ready to cook.
- Chop remaining apricots; set aside.
- In a small saucepan, saute onions in oil over medium heat until onions are translucent.
- Add reserved chopped apricots, apricot syrup, ketchup, dry mustard, and salt and pepper to taste.
- Bring to a boil then reduce heat and simmer for about 10 minutes.
- Grill chops over medium coals 35 minutes, turning once.
- Brush sauce over chops while they are grilling.
- Serve remaining sauce with meal.
Nutrition Facts : Calories 307.6, Fat 18, SaturatedFat 5.4, Cholesterol 58.8, Sodium 155.9, Carbohydrate 16.2, Fiber 1.4, Sugar 14.4, Protein 20.5
APRICOT PORK CHOPS
"The pork and fruit flavors blend wonderfully in this entree that seems like you fussed," writes Mrs. Thomas Allison of Redmond, Washington.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cut a pocket in each chop by slicing from the fat side almost to the bone; set aside. In a skillet, saute onion in butter until tender. Stir in the bread crumbs, apricots, salt and pepper. Add 2 tablespoons water; toss to coat. Stuff chops., In a skillet, brown chops in oil. Combine vinegar and remaining water; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 547 calories, Fat 28g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 973mg sodium, Carbohydrate 41g carbohydrate (17g sugars, Fiber 3g fiber), Protein 34g protein.
APPLE-APRICOT PORK CHOPS - CROCK POT
Make and share this Apple-Apricot Pork Chops - Crock Pot recipe from Food.com.
Provided by lazyme
Categories Pork
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients; cover and cook 7 to 9 hours on low.
- About 30 minutes before serving, pour liquid into a separate container to skim off excess fat.
- Stir in cornstarch mixture and return broth to crockpot.
- Continue cooking on low until smooth and thickened.
Nutrition Facts : Calories 710, Fat 29.1, SaturatedFat 10, Cholesterol 152, Sodium 169.5, Carbohydrate 63, Fiber 4.4, Sugar 52.6, Protein 47.3
APRICOT PORK CHOPS
so easy, so yummy. NOTE: make this recipe for as many servings as you like, making sure you have enough bread crumbs (be sure to drizzle oil on them first), and a spoonful of jam for each chop.
Provided by ali Bresnahan
Categories Steaks and Chops
Time 40m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 425. Lightly brush a rimmed baking sheet with oil; set aside. Tear bread into large pieces; place in food processor or blender, pulse until large crumbs form. Drizzle with oil; pulse once or twice just until crumbs are moistened.
- 2. Season chops on both sides with salt and pepper. Place on baking sheet.
- 3. Spread top side of each chop with 1 tsp jam.
- 4. Sprinkle bread crumbs over jam and pat them on gently.
- 5. Bake at 425 for 20-25 minutes. Chops should be nicely browned and thermometer should register 170.
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APRICOT PORK CHOPS RECIPE | MYRECIPES
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5/5 (12)Total Time 23 minsServings 4Calories 231 per serving
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 6 minutes on each side or until done. Remove from pan; keep warm.
- Add prechopped onion to pan; sauté 4 minutes or until lightly browned. Stir in preserves, soy sauce, garlic, and salt; cook 3 minutes or until thickened. Add pork to pan, turning to coat. Sprinkle with green onions.
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