Apricot Habanero Pork Chops Food

HABANERO APRICOT JAM

Steps:

• Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan. , Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , For best results, let processed jam stand at room temperature for 2 weeks to set up.

PORK CHOPS WITH APRICOT RICE

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.

CRISPY APRICOT PORK CHOPS

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.

HONEY APRICOT PORK CHOPS

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.

EASY APRICOT PORK CHOPS

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.

APRICOT PORK CHOPS

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.

APRICOT-GLAZED PORK CHOPS

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.

APRICOT HABANERO JAM

Steps:

• Pit and chop apricots; place in a Dutch oven or stockpot. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Pour hot mixture into 11 hot sterilized jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool. For best results, let processed jam stand at room temperature for 2 weeks to set up.

SHAGBARK APRICOT HABANERO GLAZE

Steps:

• In a non stick skillet over medium heat, melt the butter.
• Add chopped Habanero, and salt, and soften the pepper for about 5 minutes. Reduce heat a bit, to medium-low.
• Add the syrup, apricot preserves, and raisins.
• Cut up any large pieces of apricots in the pan, it should be fairly smooth.
• Allow the glaze to simmer for about 15 minutes, stirring often,or until thickened and darkened a bit, and the raisins are softened.
• Do not let it boil.
• Water can be added a bit at a time to keep the glaze from scorching.
• Just before removing it from the heat add the vinegar.
• Remove from the stove top and add the orange zest.
• Allow to cool slightly, then rub on your favorite grilled meats.
• Tastes good with a bit of fresh mint on top too.

QUICK APRICOT PORK CHOPS

Steps:

• Thaw pork chops if frozen. Place in an ungreased 8-in. square baking dish. Sprinkle with salt and pepper. , Pour apricots over the chops. Cover and bake at 350° for 25-30 minutes or until heated through.

PORK SPARERIBS IN HABANERO AND APRICOT SAUCE

Steps:

• Preheat oven at 400 degrees.
• Let ribs rest aside rub donw with the salt and pepper.
• In a pot, mix all remaining ingredients, bring to a boil, simmer for 8-10 minutes stirring constantly.
• Mix sauce in blender.
• In a shallow dish place the spareribs, add sauce and set aside for 30 minutes.
• Add cooking spray to a baking pan, place ribs, cover with aluminumn foil, bake 1 hour until done and a little bit crunchy.

APRICOT PORK CHOPS

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.

SWEET AND SOUR APRICOT PORK CHOPS

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season pork chops all over with salt and black pepper and add to hot pan.
• Cook chops 2 minutes per side, until golden brown.
• Add apricot preserves, soy sauce and ginger and bring to a simmer.
• Partially cover and simmer 5 minutes, until pork is cooked through.
• Remove from heat and stir in scallions.

APRICOT GINGER PORK CHOPS

Steps:

• Mix together the preserves, soy sauce, ginger and water. Reserve 1/4 cup.
• Marinate the pork chops in the mixture for one hour turning once to make sure all of the pork gets seasoned. Do not use a metal bowl to marinate.
• Remove chops from marinade and place on a broiler pan previously sprayed lightly with non-stick cooking spray. Discard used marinade.
• Broil the pork chops about 5 inches from heat until juices run clear (about 4-5 minutes each side).
• Spoon or brush the reserved mixture on the pork chops and broil for one minute longer.
• Serve.
• Always make sure pork is fully cooked before eating!