PAN-ROASTED PORK CHOPS WITH APRICOT-CARAMEL SAUCE
Dinner ready in an hour! Enjoy these tasty roasted pork chops recipe - a delightful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- In 10-inch skillet (preferably nonstick), mix sugar and water with wooden spoon. Heat over medium-high heat 5 to 7 minutes, without stirring, until sugar turns dark golden brown and just begins to smoke (do not allow to burn). Remove from heat.
- Add apple, onion, garlic and cinnamon to skillet and stir to coat (sugar may clump and harden at first but will melt again when heated). Return to heat and cook 3 minutes, stirring occasionally, until some liquid escapes from mixture.
- Remove from heat and add vinegar (avert your head; the fumes from the vinegar can take your breath away). Stir and return to heat. Slowly stir in apple cider and broth (sugar may clump-that is okay, it will melt). When all liquids have been added, add bay leaves and thyme.
- Heat to boiling. Reduce heat to medium. Simmer uncovered 20 to 30 minutes, stirring occasionally, until reduced by half.
- Meanwhile, heat oven to 375°F. In 10-inch ovenproof skillet, cook bacon over medium-high heat until crisp and brown. Remove bacon from skillet; drain on paper towels, crumble and set aside. There should be about 1 tablespoon bacon drippings remaining in pan. If there is more, pour off excess; if there is less, add a little vegetable oil.
- Sprinkle pork with salt and pepper. Place pork in bacon drippings in skillet and cook 4 minutes or until brown. Flip and brown on other side, about 4 minutes longer. Cover skillet with lid or foil and place in oven. Roast 8 minutes or until slightly firm when touched and meat thermometer inserted in center reads 155°F (pork will continue to cook to 160°F when removed from oven). Remove pork from skillet and place on plate. Cover tightly with foil; set aside.
- The skillet used to cook the pork should have some cooking liquid in it. Place this skillet over medium heat. Pour the reduced sauce into skillet and stir to combine. Stir in apricot preserves and heat sauce to boiling. Boil 5 minutes, stirring occasionally, until slightly thickened. Remove skillet from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, taste sauce and season with salt and pepper if desired. Remove and discard bay leaves and thyme sprig.
- Place pork on warm serving plates and top with sauce. Sprinkle with crumbled bacon and the parsley.
Nutrition Facts : Calories 580, Carbohydrate 62 g, Cholesterol 105 mg, Fiber 2 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 48 g, TransFat 1/2 g
PORK CHOPS WITH APRICOT SAUCE
"The apricot preserves bring a very special flavor to the pork. I serve it with good old corn bread, which can be made in advance and tastes great with any meat." Patricia Swart - Bridgeton, Nersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 273 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 169mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
APRICOT PORK CHOPS
This is a great pork chop recipe for people with a sweet tooth. I usually serve it with rice.
Provided by SP2B
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h5m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 422.4 calories, Carbohydrate 51.7 g, Cholesterol 37.1 mg, Fat 18.7 g, Fiber 1.5 g, Protein 15.2 g, SaturatedFat 4.3 g, Sodium 893.6 mg, Sugar 33.4 g
PAN ROASTED PORK CHOPS
Steps:
- Preheat an oven to 375 degrees F.
- In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
- Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.
PORK WITH SPICED APRICOTS
A fruity twist to pork, that's made in just one pan - you could use peaches or nectarines instead of apricots
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Yield Easily doubled
Number Of Ingredients 6
Steps:
- Heat the grill to medium and put the pork steaks on to a large baking tray lined with foil to catch the juices. Brush with a little oil and season to taste. Arrange the apricots around the pork, cut side up. Dot the apricots with the butter, then sprinkle with the chilli and sugar.
- Grill for 15 mins, turning the pork over half way through, until cooked and golden and the apricots are soft and sticky, but still holding their shape. Serve the apricots alongside the pork, drizzled with any sticky juices - great with vegetables and mash.
Nutrition Facts : Calories 326 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.34 milligram of sodium
PORK CHOPS WITH JAMMY-MUSTARD GLAZE
Fruit and mustard are two classic accompaniments to pork, and really, a juicy chop doesn't need much more than that for a sweet and tangy sauce. Mix together water, grainy mustard and any fruit preserve that's good with pork like cherry, fig, peach or apricot. Sear bone-in pork chops mostly on one side to prevent overcooking, then pour the fruit-mustard mixture into the skillet while they rest. The pork will stay moist, and its juices will have time to mingle with the sauce. Then just slice the pork and drape it in the velvety two-ingredient glaze. Eat with mashed or roasted potatoes and a green salad.
Provided by Ali Slagle
Categories weeknight, meat, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
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.
GLOSSY PAN-ROASTED PORK CHOPS
**Cooking Club Magazine June/July 2010** These pork chops start browning in a skillet on top of the stove and finish cooking in the oven. The combination of the two methods produces golden brown pork chops that are tender and juicy. Per Serving: 245 cal, 16.5 g total fat, 23 g protein, 0 g carb, 70 mg cholesterol, 185 mg sodium, 0 g fiber
Provided by Amanda
Categories Pork
Time 15m
Yield 4 Chops, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. In a small bowl stir together all rub ingredients. pat rub onto both sides of pork chops, using a total of 2 tbsp of rub.
- Heat large ovenproof skillet over medium-high heat until hot. Add oil, heat until hot. add pork; cook 2 minutes or until golden brown on one side.
- Turn pork chops; place skillet in oven. Bake 6 to 8 minutes or until no longer pink in center.
- TIP* Store remaining rub in glass jar with tight-fitting lid. You can keep All Purpose Rub in a dry, dark place up to 3 months.
Nutrition Facts : Calories 286.3, Fat 18, SaturatedFat 5.2, Cholesterol 58.8, Sodium 774.5, Carbohydrate 10.1, Fiber 2.8, Sugar 3.8, Protein 21.8
PAN-ROASTED PORK CHOPS
I start these pork chops on the stove top in my cast iron skillet and then place them in the oven to finish cooking. I think the recipe is an adaptation of a BH&G's recipe.
Provided by Deely
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400*.
- Mix together the first 7 ingredients in a small bowl.
- Heat skillet over med.-high heat until hot.
- Add oil; heat until hot.
- Rub chops generously with seasoning mixture.
- Add seasoned pork to hot oil; cook 2 minutes or until brown on one side.
- Turn pork chops; place skillet in oven and bake 6 to 8 minutes or until no longer pink in the center.
- *Tip: You'll have extra rub, which will make this a really quick meal the next time you make this recipe.
More about "pan roasted pork chops with apricot caramel sauce food"
PORK CHOPS WITH APRICOT SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Total Time 25 minsServings 4Calories 310 per serving
- Preheat oven to 350°F. Mist a baking dish with cooking spray. Season pork chops with salt and pepper. Warm oil in a large 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, 7 to 10 minutes.
- 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 return 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.
CREAMY APRICOT PORK CHOPS - HOUSE OF NASH EATS
From houseofnasheats.com
PAN-SEARED PORK CHOPS WITH APRICOT DIJON MUSTARD SAUCE
From spoonabilities.com
PAN-ROASTED PORK CHOPS WITH APRICOT-GINGER GLAZE RECIPE
From myrecipes.com
5/5 (3)Total Time 1 hr 3 minsServings 4
- Preheat oven to 350°. Stir together first 5 ingredients and 1 teaspoon salt in a small bowl. Rub mixture over pork chops, and let stand at room temperature 15 minutes.
- Meanwhile, heat 1 tablespoon oil in a small saucepan over medium heat. Add ginger and garlic; cook, stirring occasionally, 1 to 2 minutes or until softened. Stir in preserves, agave nectar, lemon juice, and remaining 1/4 teaspoon salt. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 3 minutes or until slightly thickened. Remove from heat.
- Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add pork chops, and cook 2 to 3 minutes on each side or until browned. Pour apricot mixture over pork chops. Bake 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium-rare) or until desired degree of doneness. Remove from heat, and let stand 3 minutes. Serve with pan juices.
DINNER - OVEN ROASTED PORK CHOPS AND POTATOES RECIPE
From tfrecipes.net
MAKE SHEET PAN ROASTED PORK WITH APPLES AND POTATOES IN 40 …
From tfrecipes.net
13 TASTY PORK AND APPLE RECIPES (VARIATIONS ON A CLASSIC COMBO)
From cookingchew.com
BEST APRICOT BOURBON SAUCE RECIPE - HOW TO MAKE PORK CHOPS
From food52.com
APRICOT CARAMEL SAUCE RECIPES
From tfrecipes.com
PAN ROASTED PORK CHOPS WITH APRICOT CARAMEL SAUCE RECIPES RECIPE
From food-recipe.info
SIMPLE PAN SAUCE RECIPE FOR CHICKEN, PORK, OR STEAK - THE SPRUCE …
From thespruceeats.com
CRISPY PORK CHOPS WITH SRIRACHA BRUSSELS SPROUTS RECIPES
From tfrecipes.net
PAN-ROASTED PORK CHOPS WITH APRICOT-CARAMEL SAUCE
From cookbookrecipes.wew.selfip.com
ENTREE - PAN FRIED PORK CHOPS WITH BREAD CRUMBS RECIPES
From tfrecipes.net
PAN SEARED PORK CHOPS (CAST IRON SKILLET) - WHOLESOME YUM
From wholesomeyum.com
SHEET PAN PORK CHOPS AND POTATOES - TFRECIPES
From tfrecipes.net
CARAMEL-GLAZED PORK CHOPS RECIPE | BON APPéTIT
From bonappetit.com
COOK PAN FRIED PORK CHOPS IN OYSTER SAUCE - TFRECIPES
From tfrecipes.net
PAN-ROASTED PORK CHOPS WITH APRICOT-CARAMEL SAUCE
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love