Braised Pork Chops With Apricots Best Recipes

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PORK CHOPS BRAISED WITH WINE, PRUNES AND APRICOTS

2022-01-29



Pork Chops Braised with Wine, Prunes and Apricots image

These delicious braised chops go really well with mashed potatoes and a green vegetable such as green beans.

Provided by Daily Inspiration S

Categories     Pork

Time 1h30m

Number Of Ingredients 9

Ingredients:

  • 8 center-cut pork chops
  • 1/3 c a. p. flour
  • 14 c oil, your choice
  • 2 large onions, sliced
  • 5 c low-sodium chicken broth
  • 1 1/2 c dry red wine
  • 3/4 c pitted prunes
  • 1/2 c dried apricots
  • 3 Tbsp chopped fresh parsley

Steps:

  • 1. Season pork chops with salt and pepper. Dredge in flour, shaking off excess. Heat oil in a large dutch oven over medium high heat. Add half of the pork chops; cook until brown - approx. 3 minutes per side. Transfer to paper towels to drain. Repeat with remaining pork chops.
  • 2. Drain all but 2 tbsp. oil and add sliced onions. Saute until light brown, about 5 minutes
  • 3. Place chops over onions - add broth and wine. Bring to a simmer - then reduce heat to medium low and cover. Simmer about 15. Add fruit; cover and simmer until pork is very tender, about 45 minutes.
  • 4. Using a slotted spoon, arrange onions and fruit around pork chops. Tent with foil to keep warm.
  • 5. Boil cooking liquid until thickened slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Spoon sauce over pork and top with chopped fresh parsley.

BRAISED PORK CHOPS WITH APRICOTS

2004-08-20



Braised Pork Chops with Apricots image

Categories     Braise     Apricot     Pork Chop     Fall     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 13

Ingredients:

  • 1 tablespoon vegetable oil
  • two 1-inch thick loin pork chops
  • 1 1/2 tablespoons unsalted butter
  • 1/2 cup finely chopped shallot
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly grated orange zest
  • 1 teaspoon grated peeled fresh gingerroot
  • 1/3 cup dry white wine
  • 1 cup chicken broth
  • 1/2 cup thinly sliced dried apricots
  • 1 1/2 teaspoons all-purpose flour
  • 1 1/2 tablespoons minced fresh coriander

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.

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