Apricot Mustard Sauce With Pork Chops Food

MUSTARD-APRICOT PORK CHOPS

Steps:

• In a small saucepan over low heat, cook and stir preserves and mustard until preserves are melted; set aside. , Place pork chops on a lightly greased broiler pan; broil 4-5 in. from the heat for 4 minutes. Brush with half of the glaze; turn chops. Broil 4-5 minutes longer; brush with the remaining glaze. or until a thermometer reads 145°. Let stand 5 minutes before serving. Top with onions. Serve with rice.

PORK CHOPS WITH MUSTARD-APRICOT SAUCE

Steps:

• Cook pork chops in oil 10 to 12 minutes or until cooked through (145 degrees F), turning once. Transfer pork to plate.
• To skillet, add broth, apricot jam, mustard, and pepper. Cook 3 minutes, stirring and scraping. Top pork with mustard sauce. Serve with wild rice and green beans.

APRICOT-MUSTARD SAUCE WITH PORK CHOPS

Steps:

• In a medium bowl, stir together sour cream, Dijon and whole-grain mustards, and jam until blended. Serve with Sauteed Pork Chops, grilled chicken, or turkey cutlets. Refrigerate, covered, up to 1 week.

APRICOT-MUSTARD GLAZE

Steps:

• Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
• Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

SLOW COOKED PORK SANDWICHES WITH SPICY APRICOT MUSTARD

Steps:

• Preheat a sous vide machine in a water bath to 140 degrees F.
• Sprinkle the pork tenderloin with salt and pepper. Combine the fennel seeds, garlic, pepperoncini peppers, rosemary and 1/4 cup olive oil in a blender and blend until smooth. Rub the marinade over the pork, then place the pork into a sous vide or food-safe freezer bag. Remove the air from the bag and seal. Place the pork in the sous vide bath and cook for 1 hour 30 minutes. Remove the pork from the bag and allow the pork to rest for 10 minutes.
• Heat a grill, large saute pan or grill pan over high heat. Add the pork and sear on all sides until browned, 5 to 6 minutes total. Set aside.
• Combine the apricot jam, brown mustard and pickle juice in a bowl. Season with salt and pepper and set aside.
• Slice the baguette in half lengthwise. Brush the cut side of the baguette with the remaining 3 tablespoons olive oil and sprinkle with salt and pepper. Grill until
• lightly toasted, 2 to 3 minutes. Spread the mustard mixture over the inside of the baguette. Slice the pork into thin slices and arrange on the bottom half of the baguette. Top with the red onions and arugula, followed by the top half of the baguette. Slice into sandwich-size pieces, 3 to 4 inches long.

APRICOT CHOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in frying pan over medium-high heat. Season pork chops with salt and pepper; cook 2 to 3 minutes per side until well-browned.
• Stir jam, salad dressing, onion soup mix, and garlic together in a bowl until well-blended. Place chops in a 9x13 inch baking pan lined with foil, and cover with apricot mixture.
• Bake in preheated oven approximately 40 minutes, until internal temperature has reached 145 degrees F (63 degrees C), or pork is no longer pink in the center.

PORK CHOPS WITH APRICOT SAUCE

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.

PORK CHOPS WITH JAMMY-MUSTARD GLAZE

Steps:

• In a small bowl, stir together 1/4 cup water, the preserves and the mustard. Set near the stove. Pat the pork chops dry, and season all over with salt and pepper.
• In a large (12-inch) cast-iron skillet, heat the oil over medium-high. Add the pork chops and cook, occasionally pressing down to make good contact with the skillet, until browned, 4 to 5 minutes. Reduce the heat to low, flip the chops and cook until opaque on the other side, 1 to 2 minutes. Pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes.
• Transfer the chops to plates, then return the skillet to medium-low heat and simmer, scraping up browned bits, until the sauce has thickened slightly, 1 to 3 minutes. Taste and adjust seasonings. Every jam is different, so if it's too sweet, add more mustard, salt or black pepper; if it's too salty, add a little more jam; if it's too intense or thick, add a little more water; if it's flat, add salt. Spoon sauce over the pork chops.

PORK CHOPS WITH SWEET MUSTARD SAUCE

Steps:

• Mince enough of the red onion slices to have 1/3 cup minced onion.
• Put remaining onion slices in a bowl and pour vinegar over them; marinate for 10 minutes. Drain and discard the vinegar.
• Heat olive oil in a skillet over medium-high heat. Season pork chops with salt and pepper; fry in the hot oil until nicely browned and no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Arrange pork chops onto serving plates; top each with a portion of the red onion slices.
• Whisk minced onion, sour cream, Dijon mustard, and apricot preserves together in a bowl; serve with the pork chops.

GRILLED PORK CHOPS WITH APRICOT-MUSTARD GLAZE

Steps:

• Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork.
• Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
• Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.

PORK CHOPS WITH APRICOT SAUCE

Steps:

• Sprinkle pork with garlic pepper blend. In a large nonstick skillet coated with cooking spray, brown chops in oil on each side. , Combine the preserves, chives and salt; spoon over chops. Reduce heat; cover and cook until a thermometer reads 145°, 5-6 minutes. Let stand for 5 minutes before serving. Serve with sauce.