Apricot Pork Chops Martha Stewart Food

PORK CHOPS WITH APRICOT-ALMOND STUFFING

Steps:

• Mix together apricots, almonds, parsley, and 1 tablespoon oil. Season with salt and pepper. Cut a 2-inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoons apricot stuffing, and press to flatten. Season with salt and pepper.
• Heat remaining tablespoon oil in a large skillet over high heat. Sear pork chops until browned, 3 to 4 minutes per side. Add 1/2 cup stock. Reduce heat to low; simmer, covered, until cooked through, 6 to 8 minutes. Transfer pork chops to plates using a slotted spatula.
• Add remaining 1/2 cup stock to skillet; raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes. Add vinegar; simmer for 30 seconds. Strain sauce through a fine sieve, and drizzle over pork.

SWEET-AND-SPICY PORK CHOPS

Steps:

• Preheat oven to 475°F, with a rimmed baking sheet on center rack and another rack in top position. Stir together cucumbers, vinegar, and 2 tablespoons cilantro; season with salt and set aside. In a small bowl, stir together jam and sambal oelek; set aside. In another bowl, toss broccoli and sweet potatoes with 3 tablespoons oil; season.
• Remove sheet from oven; drizzle with remaining 1 tablespoon oil, then spread broccoli mixture in a single layer. Roast, flipping once, until charred in places, 22 to 25 minutes. Transfer to a plate; toss with remaining cilantro. Switch oven to broil.
• Season chops with salt and pepper; place on same baking sheet and broil on top rack until beginning to brown, about 5 minutes. Flip; spread reserved jam mixture over chops. Broil until glaze is bubbly and chops are cooked through, about 2 minutes. Return broccoli mixture to sheet; broil 30 seconds. Serve with cucumber salad, topped with cilantro.

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.

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-GLAZED PORK TENDERLOIN

Steps:

• Heat broiler; set rack 4 inches from heat. Line a rimmed baking sheet with foil. Rub pork with oil; season with salt and pepper. Broil 10 minutes.
• Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.
• Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150 degrees on an instant-read thermometer, 5 to 10 minutes more.
• Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.

PAN-SEARED PORK CHOPS

Steps:

• Combine the salt and pepper and dried thyme and rub on the pork chops. Press a sprig of thyme into each chop. Heat the olive oil in a nonstick skillet over medium-low heat and add the pork chops, thyme-side down. Sear 5 to 7 minutes per side, or until just browned and the interior is no longer bright pink. Transfer to a warm plate.
• Pour off the fat from the skillet, return to the heat, add the stock and wine, and bring to a boil. Reduce the heat and cook until slightly thickened, about 5 to 7 minutes. Spoon the sauce over the pork chops and serve.

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.

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.

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 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.

SLOW-COOKER PORK CHOP

Steps:

• Place cabbage, onions, allspice, and thyme in a 5- to 6-quart slow cooker. Season with salt and pepper and toss.
• In a large skillet over medium-high heat, cook bacon until it begins to brown and crisp up, about 5 minutes. Transfer bacon and any rendered fat to slow cooker.
• Season pork chops with salt and pepper. Swirl oil and butter into pan over high heat. Working in two batches if necessary, cook chops, turning once and pressing down with tongs to make contact with pan, until deep golden brown, 8 to 10 minutes. Transfer to slow cooker, tucking chops into the cabbage.
• Add chicken broth and vinegar to pan, scraping up any brown bits with a spoon. Pour sauce over pork chops. Cover and cook on low until pull-apart tender, about 3 hours. Serve with applesauce, sour cream, and a sprinkling of fresh herbs.