Chili Apricot Pork Chops Food

CHILI-APRICOT PORK CHOPS

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.

CHILI APRICOT PORK CHOPS

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

CHILI-RUBBED PORK CHOPS

Steps:

• Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, the oregano, cumin, cloves and garlic. Puree, adding about 1/3 cup water to make a thick paste.
• Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
• Lightly brush a large cast-iron skillet or grill pan with vegetable oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions. Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions. Serve with rice, if desired.

CHILI RUBBED PORK TENDERLOIN WITH APRICOT GINGER GLAZE

Steps:

• Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
• Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
• Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C) on an instant-read thermometer.
• When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.

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.

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.