Pork Chops With Apricot Sauce Recipes

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:

• 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:

• 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.

Steps:

• Combine water, salt, and sugar in a bowl and stir until the crystals are dissolved. Add pork chops, cover, and refrigerate for at least 2 hours, or up to 4 hours.
• Remove pork chops from the brine and shake off excess. Discard the remaining brine. Pat chops dry with paper towels and place on a plate or cutting board.
• Combine chili powder, onion powder, salt, and white pepper in a small bowl. Distribute 1/2 of the rub mixture among the 4 chops and rub to coat the entire surface. Turn the chops and repeat. Allow chops to come to room temperature, about 30 minutes.
• Meanwhile, combine apricot all-fruit spread, hoisin sauce, ginger, garlic, chili-garlic sauce, and lime juice for the glaze in a medium, microwave-safe bowl.
• Microwave mixture on high for 3 minutes, stirring halfway through. Carefully remove glaze and set aside.
• Preheat air fryer to 400 degrees F (200 degrees C) if recommended by manufacturer. Spray each side of seasoned and rubbed chops with cooking spray.
• Place chops in the air fryer in a single layer and air-fry for 8 minutes, turning halfway through.
• Brush the tops of the chops with prepared glaze and air-fry until pork chops are no longer pink in the center, 2 to 3 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Sprinkle chops with minced parsley, and serve with remaining glaze.

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.

Steps:

• Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 30-35 minutes or until a thermometer reads 160°. Meanwhile, in a saucepan, combine the remaining ingredients. Cook and stir until heated through., Slice the pork; serve 1-1/2 pounds with the apricot sauce. Refrigerate or freeze remaining pork for another use.

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.