Grilled Curry Pork Chops With Apricot Sauce Food

CURRIED APRICOT PORK CHOPS

Steps:

• In a small bowl, combine the first five ingredients; set aside., Sprinkle pork chops with salt and pepper. In a small nonstick skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Add apricots and onions to the pan; saute until onions are tender. Stir in nectar mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with pork chops.

APRICOT HABANERO PORK CHOPS

Steps:

• For the pork chops: Season the pork chops with salt and pepper; set aside while making the glaze.
• Add the apricot preserves, soy sauce, ginger, garlic, orange zest and juice and habanero to a small pot and bring to a simmer. Simmer until the sauce is reduced and thickened, 10 to 15 minutes; let cool. Divide the glaze between 2 bowls, reserving 1 bowl for basting and one for serving with the cooked chops.
• Preheat a grill to medium-high heat. Coat the grates with plenty of vegetable oil to help create a nonstick surface.
• Using a brush, coat the chops with the first round of glaze. Place them on the grill glazed-side down and grill without moving until the glaze begins to caramelize, about 5 minutes. Brush the tops with glaze, flip the chops, brush the other side with more glaze and continue cooking until the chops are caramelized, charred and sticky and the internal temperature registers 135 degrees F, another 7 to 10 minutes. Discard the basting glaze. Let the chops rest for 5 to 10 minutes, coating them once with the reserved serving glaze while resting.
• For the relish: Combine the mint, apple, bell pepper, scallion and lime zest and juice in a bowl and toss to coat.
• Top the pork chops with some green apple relish and serve with the remaining serving glaze and relish.

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.

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:

• 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 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.