Pork Chops Or Pork Ribs With Apricot Pineapple Sauce Recipes

Steps:

• Place ribs in a large roasting pan. Whisk together apricot preserves, soy sauce, brown sugar, and garlic powder until blended. Pour apricot marinade over ribs, cover, and place in the refrigerator, 8 hours to overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Line a baking pan with aluminum foil.
• Remove ribs from the marinade and shake off excess. Place ribs in the prepared baking pan and season with salt and pepper. Pour marinade into a small saucepan and bring to a boil. Reduce heat and simmer marinade for 5 minutes; set aside.
• Bake ribs in the preheated oven, basting frequently with the cooked marinade, until ribs are tender and meat pulls away easily from the bone, about 1 hour 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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.

Steps:

• Mix the rub in a small bowl.
• Rub it in the meat on both sides and set aside.
• If the meat used does not have fat, heat two tablespoons of oil in a large fry pan.
• Lightly brown the meat.
• Place in a greased overproof dish or pan with lid.
• Saute the white sliced onions and set aside.
• Mix the sauce ingredients and add the one remaining tblsp of oil in a saucepan and heat until the sauce starts to simmer. Stir, turn low and taste. Add more hot sauce if desired.
• Preheat oven 350*.
• Pour sauce over chops or ribs, turning them to cover with sauce.
• Pour onions over the meat.
• Cover.
• You may use foil for a cover if desired.
• Cook for 1 hour.

Steps:

• Soak the onion in a bowl of cold water, about 10 minutes. Meanwhile, puree 3/4 cup pineapple with the lime juice, peanut butter, fish sauce and jalapeno until smooth. Toss the cucumber and the remaining 1 1/4 cups pineapple in a bowl, then add the pureed pineapple dressing and toss to coat. Season with salt and pepper.
• Pat the pork chops dry and season with salt and pepper. Heat a large skillet over high heat, then add 1 tablespoon vegetable oil. Lay 3 chops in the pan and sear until golden on one side, about 3 minutes; flip and finish cooking, 1 to 2 more minutes. Transfer the chops to a plate and loosely cover with foil. Repeat with the remaining chops, adding the remaining 2 tablespoons oil as necessary.
• Drain the onion and add to the pineapple relish. Serve with the pork chops.

Steps:

• Generously sprinkle the pork chops on both sides with salt and pepper. In a medium bowl, stir together the garlic, 2 tablespoons of the olive oil, the rosemary and thyme until combined. Rub the mixture evenly on both sides of the pork chops and let stand for 5 minutes.
• Heat the remaining 1 teaspoon oil in a large heavy skillet over medium-high heat. Sear the pork chops on each side until golden brown, about 4 minutes per side. Reduce the heat to medium, add the pineapple juice, wine and pearl onions. Cover and simmer until the pork chops are cooked through, about 8 minutes.
• Using a slotted spoon, transfer the pork chops and onions to a serving platter and cover to keep warm. In a small bowl, mash the butter and flour together with a fork until it forms a paste; whisk the paste into the simmering liquid and cook for about 1 minute, until the sauce is thickened. Taste and adjust the seasoning with salt and pepper and drizzle it over the pork chops just before serving. Serve with Mexican Couscous.
• In a small saucepan, bring 1 cup water and the butter to a boil over medium-high heat. Add the couscous, swirl the pan to evenly incorporate it, remove from the heat, cover, and let stand for 5 minutes.
• Add the cilantro, pine nuts and jalapenos to the couscous, and fluff it with a fork until evenly combined. Season with salt and transfer the couscous to a serving dish. Serve immediately.

Steps:

• Sprinkle pork chops with salt and paprika.
• Melt margarine in skillet, on medium heat; brown pork chops in margarine.
• Remove from skillet.
• Stir flour, 1/2 tsp salt, pepper, ginger, and sugar into margarine mixture in skillet; mix until smooth.
• Add orange juice, water, and pineapple juice slowly; bring to boil, stirring constantly.
• Add hot sauce and pork chops; cover, simmer for 20 minutes.
• Add orange slices; cover.
• Simmer for 15 minutes longer.
• serve over rice.
• Spread pineapple chunks over pork chops and remaining sauce.

Steps:

• Use a 6-quart slow cooker.
• Lightly salt and pepper pork chops.
• Place the pork chops in the insert.
• In a small mixing bowl, whisk together the preserves, barbecue sauce, mustard, and Tabasco sauce.
• Pour this evenly over the chops.
• Cover and cook on LOW for 6-7 hours or on HIGH for about 4 hours.

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.

Steps:

• In a small bowl, combine the pineapple, barbecue sauce, onion and chili sauce. Pour half into a greased 3-qt. slow cooker. Top with pork chops and remaining sauce., Cover and cook on low for 4-5 hours or until meat is tender.

Steps:

• Heat grill to medium heat.
• Blend all ingredients except chops in blender until smooth. Reserve 1/2 cup sauce for serving with the cooked chops.
• Grill chops 5 min. on each side. Brush with some of the remaining sauce; grill 3 to 4 min. or until chops are done (145ºF), turning occasionally and brushing with remaining sauce.
• Remove chops from grill. Let stand 3 min. before serving with the reserved sauce.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a single layer in a roasting pan.
• Stir pineapple, jam, soy sauce, vinegar, brown sugar, garlic, ginger, salt, black pepper, and cayenne pepper together in a bowl; pour over ribs.
• Bake in the preheated oven, basting every 15 minutes, until ribs are glazed and pull away easily from the bone, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• In a small bowl, mix preserves and curry powder; brush over pork chops. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chops, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until a thermometer reads 145°, turning occasionally. Let rest 5 minutes before serving., Meanwhile, in a small bowl, mix sauce ingredients. Serve pork chops with sauce.

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.

Steps:

• Sprinkle both sides of pork chops with 1 teaspoon salt and 3/4 teaspoon pepper (total), then chill, covered, at least 4 hours (to allow seasoning to permeate meat).
• Purée chopped mango in a food processor until smooth, then force through a sieve into a bowl. Bring mango purée, butter, pineapple, mango nectar, brown sugar, mustard, cloves, and remaining teaspoon each salt and pepper to a boil in a 1 1/2- to 2-quart heavy saucepan, stirring until butter is melted, then simmer, uncovered, stirring occasionally, until thickened, 12 to 15 minutes. Discard cloves.
• Pat pork chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches, about 1 1/2 minutes on each side. Transfer to a plate as browned.
• Pour off all but about 1 1/2 tablespoons fat from skillet, then cook onion over moderate heat, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add sauce and pork chops (with any juices) and simmer, uncovered, turning chops over once, until just cooked through, 6 to 8 minutes. Sprinkle with cilantro.

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 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Mist a baking dish with cooking spray.
• Season pork chops with salt and pepper.
• Warm oil in a lare skillet over medium-high heat until hot but not smoking.
• Add chops and cook until nicely browned, about 3 minutes per side.
• Transfer chops to prepared baking dish and cook through in oven, 10 to 20 minutes, depending on how thick the chops are.
• Pour off fat from skillet and add chicken broth.
• Bring to a boil over high heat, stirring with a wooden spoon or heatproof spatula to pick up any browned bits on bottom of skillet.
• Boil rapidly until liquid is reduced by half, 3 to 5 minutes.
• Add apricot jam and bring mixture back to a boil.
• Cook sauce, stirring, until thick and syrupy, about 2 minutes.
• Stir in mustard.
• Lower heat on stove to medium and returned cooked pork chops to skillet along with any accumulated juices in baking dish.
• Turn pork chops several times in sauce to coat.
• Spoon remaining sauce over chops and serve hot.