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
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
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.
PORK CHOPS WITH APRICOT RICE
I came up with this recipe to use some of my favorite ingredients in a quick-to-fix entree. I love the combination of apricots, golden raisins and celery with the crunch of almonds. I've gotten raves with this distinctive pork chop dish. -Fayne Lutz, Taos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a blender or food processor, puree the apricots until smooth; set aside. , In a skillet over medium heat, brown pork chops in butter for 2-3 minutes on each side; remove and keep warm. In the same skillet, saute celery until tender. Add rice, water, raisins, ginger, salt, pepper and apricot puree; bring to a boil. Remove from the heat; stir in almonds., Pour into an ungreased 13-in. x 9-in. baking dish. Place the chops on top. Cover and bake at 350° for 15-20 minutes or until the pork is no longer pink and the rice is tender.
Nutrition Facts : Calories 510 calories, Fat 17g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 328mg sodium, Carbohydrate 55g carbohydrate (19g sugars, Fiber 3g fiber), Protein 35g protein.
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
GRILLED APRICOTS & PORK CHOPS
The perfect summertime weekday meal. Fire up the grill, throw on some pork chops & apricots (yes the apricots) and away we go! This is from the Northwest Essentials Cookbook. My 3-year old cleaned his plate eating this tonight, as did my husband... so I figured it was time to post this.
Provided by Janice W
Categories Pork
Time 15m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow baking dish, season the pork chops with salt and pepper. Add the olive oil and sage, and mix to coat. Set aside.
- Grill the pork chops with 1-2 sage leaves pressed to each side. After you flip the chops, dip the halved apricots in the leftover olive oil marinade and grill them for 2 minutes on each side until they are just warmed through and have nice grill marks. Be careful to not overheat the apricots or they'll turn to mush.
- Enjoy! We like to eat this with a simple basmati rice.
Nutrition Facts : Calories 338.7, Fat 24.5, SaturatedFat 6.3, Cholesterol 75, Sodium 67.9, Carbohydrate 5.8, Fiber 1.1, Sugar 4.8, Protein 23.3
"STUFFED" PORK CHOPS WITH SAUSAGE AND APRICOTS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a large skillet over medium high heat. Preheat the oven to 350 degrees F.
- Season chops with salt and pepper. Add 2 tablespoons extra-virgin olive oil to hot skillet then add the chops and sear to caramelize the meat on each side, 1 to 2 minutes. Transfer chops to a pan or casserole dish and add 1/2 cup chicken stock to help the meat remain moist while it finishes cooking ¿ just eyeball the amount. Loosely cover the dish or pan with foil before placing in the oven. Roast for 15 to 20 minutes as you make the stuffing.
- Return pan to the stove and add another tablespoon extra-virgin olive oil. Add Italian sausage and crumble it as it browns. Add celery and onions and cook 2 or 3 minutes then add red bell pepper and apricots. Cook 2 minutes, then add parsley and sage and another 1/2 cup of chicken stock. Reduce heat and cook stuffing 5 or 6 minutes longer until apricots are tender and plump. Add a splash of chicken stock and 1/4 cup heavy cream to moisten stuffing.
- To serve, remove chops from oven. Place 4 chops on individual plates or on a platter. Mound sausage and vegetables on first chop, then top with second chop and pour gravy down over the top of stacked chops and filling. The pan drippings may also be added to the gravy to stretch the amount.
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
CROCK POT PORK CHOPS WITH APRICOTS AND PRUNES
Dried fruits, such as apricots and prunes, have a lot of iron, and the iron is more readily absorbed when combined with vitamin C. This dish has it all. A nice dish to come home to.
Provided by Miss Annie
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In large skillet, heat oil over medium-high heat; brown pork chops.
- Transfer to crock pot.
- Add onions, garlic, apricots and prunes to pork chops.
- Whisk together orange juice, chicken stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to crock pot.
- Cover and cook on LOW for 6 to 8 hours, or until meat is tender.
- Remove pork chops to plate and keep warm.
- Increase heat to High; cover and cook for about 5 minutes or until sauce is slightly thickened.
- Serve with chops.
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-PECAN GLAZED PORK CHOPS
Is there any kind of glazed fruit that doesn't taste great with pork chops? We know apricot does, as this dish with preserves and pecans proves.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in large skillet on medium-high heat. Season chops with pepper. Add to skillet; cook 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
- Add onions to skillet; cook 2 min., stirring occasionally. Stir in garlic; cook and stir 1 min. Add all remaining ingredients except chops and nuts; stir. Bring to boil; simmer on medium-low heat 5 min. or until sauce is thickened.
- Return chops to skillet; turn to evenly coat with sauce. Simmer 2 min. or until chops are done (145ºF). Remove from heat. Let stand 3 min. before serving topped with sauce and nuts.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
More about "pork chops and apricots recipes"
PAN COOKED JUICY HONEY APRICOT PORK CHOPS - PLATING …
From platingpixels.com
APRICOT PORK CHOPS RECIPE | MYRECIPES
From myrecipes.com
BRAISED PORK CHOPS WITH PRUNES AND APRICOTS RECIPE
From recipeland.com
CREAMY APRICOT PORK CHOPS - HOUSE OF NASH EATS
From houseofnasheats.com
BRAISED PORK CHOPS WITH CABBAGE AND DRIED APRICOTS
From dairyfarmersofcanada.ca
PORK CHOPS WITH APRICOTS | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
GRILLED FENNEL-RUBBED PORK CHOPS & APRICOTS
From eatingwell.com
PORK CHOPS BRAISED WITH LEEKS AND APRICOTS - THRIFTY FOODS
From thriftyfoods.com
SAUCY PORK CHOPS WITH APRICOT GLAZE - ORGANIZED ISLAND
From organizedisland.com
10 BEST PORK CHOPS APRICOT PRESERVES RECIPES | YUMMLY
From yummly.com
SEARED PORK CHOPS WITH APRICOT BRANDY SAUCE | FOOD …
From foodchannel.com
APRICOT-GLAZED PORK CHOPS RECIPE | EATINGWELL
From eatingwell.com
SLOW COOKER PORK CHOPS WITH APRICOTS AND CABBAGE - THRIFTY FOODS
From thriftyfoods.com
PORK CHOPS WITH APRICOTS - PREVENTION.COM
From prevention.com
PORK CHOPS WITH PRUNES AND APRICOTS (BBQ) | METRO
From metro.ca
QUICK APRICOT AND SAGE PORK CHOPS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PORK CHOPS WITH FRUIT KETCHUP | RICARDO
From ricardocuisine.com
PORK CHOPS WITH PRUNES AND APRICOTS | METRO | RECIPE | PORK …
From pinterest.ca
SLOW COOKER APRICOT AND THYME PORK CHOPS - GOOD HOUSEKEEPING
From goodhousekeeping.com
FRUIT SMOTHERED PORK CHOPS - A PAN FRIED PORK CHOPS RECIPE
From savoryexperiments.com
10 BEST PORK CHOPS WITH FRUIT RECIPES | YUMMLY
From yummly.com
PORK CHOPS WITH PRUNES AND APRICOTS (BBQ) | METRO
PORK CHOPS WITH APRICOTS - PREVENTION
From prevention.com
SWEET APPLE & APRICOT PORK CHOPS | THE ENGLISH KITCHEN
From theenglishkitchen.co
NIGEL SLATER’S RECIPES FOR PORK WITH APRICOTS, STRAWBERRY GRANITA
From theguardian.com
PORK CHOPS WITH APRICOT RICE – PORK RECIPES - WOMAN'S DAY
From womansday.com
PORK CHOPS WITH APRICOT CHUTNEY RECIPE - PILLSBURY.COM
From pillsbury.com
AUSTRALIAN PORK CHOPS WITH APRICOTS {VINTAGE RECIPE}
From modernretrowoman.com
PORK CHOP DRIED APRICOTS - RECIPES | COOKS.COM
From cooks.com
PORK CHOPS WITH APRICOT SAUCE RECIPE | MYRECIPES
From myrecipes.com
BALSAMIC GLAZED SHEET PAN PORK CHOPS | HY-VEE
From hy-vee.com
APRICOT DIJON PORK CHOPS - BUDGET BYTES
From budgetbytes.com
PORK CHOPS WITH APRICOTS AND PRUNES | CANADIAN LIVING
From canadianliving.com
OVEN BAKED PORK CHOPS WITH APRICOT GLAZE • DISHING DELISH
From dishingdelish.com
APRICOT BALSAMIC PORK CHOPS RECIPE - SWEET AND TANGY GLAZE FOR …
From tablefortwoblog.com
PORK CHOPS WITH PRUNES AND APRICOTS | METRO
From metro.ca
You'll also love