APRICOT-GLAZED PORK CHOPS
This is a great recipe given to me by a close friend who never has enough time to cook for her family. It's quick and easy to prepare and cook, allowing you to have a yummy dinner on the table in no time. The sauce goes very well with a side of rice, too. Enjoy!
Provided by EV9/24/06
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 18.9 g, Cholesterol 63.1 mg, Fat 18.8 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 5.2 g, Sodium 54.2 mg, Sugar 13 g
APRICOT HABANERO PORK CHOPS
Provided by Jeff Mauro, host of Sandwich King
Time 50m
Yield 4 servings
Number Of Ingredients 14
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.
PORK CHOPS WITH APRICOT GLAZE
This quick recipe is fantastic! The seasonings add just the right amount of flavor, and the apricot preserves offer a touch of sweetness. The glaze is also tasty on grilled chicken. -Kathy Harding, Richmond, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Mix ginger, salt, garlic powder and pepper; rub onto both sides of chops. In a small saucepan, combine preserves, hoisin sauce and pepper flakes; cook and stir over medium heat until blended. Reserve 1/2 cup for brushing chops after grilling., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with remaining sauce during the last 4 minutes of cooking. Let stand 5 minutes before serving. Brush chops with reserved sauce; sprinkle with green onions and peanuts.
Nutrition Facts : Calories 399 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 549mg sodium, Carbohydrate 39g carbohydrate (21g sugars, Fiber 1g fiber), Protein 34g protein.
APRICOT GLAZED PORK CHOPS
I've served these tasty apricot pork chops for birthdays, Easter dinner and for no special reason at all. They're easy to double or even triple to feed a crowd. -Sondra Warson, Madrid, Iowa
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the preserves, dressing and mustard. Pour 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 367 calories, Fat 16g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 450mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 0 fiber), Protein 33g protein.
QUICK APRICOT PORK CHOPS
Marge often gives this sweet apricot treatment to the tender chops she pulls out of the freezer the night before. Then she can have supper on the table in less than a half hour.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Thaw pork chops if frozen. Place in an ungreased 8-in. square baking dish. Sprinkle with salt and pepper. , Pour apricots over the chops. Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts :
TERIYAKI PORK CHOPS
Delicious pork chops my boyfriend, his friend, and I discovered one night with homemade French fries! Really tasty.
Provided by CheeseBaby
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 3
Number Of Ingredients 5
Steps:
- Combine teriyaki sauce, garlic salt, and black pepper in a bowl.
- Place pork chops on a deep plate. Pour 3/4 of the teriyaki mixture on top. Flip pork chops to coat second side. Let marinate in the refrigerator, about 30 minutes.
- Heat oil in large skillet over medium heat; add pork chops, discarding marinade. Cover and cook until pork chops are browned, about 15 minutes. Flip and continue cooking until pork chops are cooked through, about 10 minutes. Uncover and pour in remaining 1/4 of the teriyaki mixture. Cover and simmer until flavors combine, about 5 minutes.
Nutrition Facts : Calories 225 calories, Carbohydrate 12.3 g, Cholesterol 39.4 mg, Fat 11.8 g, Fiber 0.4 g, Protein 16.4 g, SaturatedFat 3.1 g, Sodium 4156.8 mg, Sugar 10.2 g
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
APRICOT TERIYAKI PORK CHOPS
A sweet and tangy apricot-mustard glaze makes this 30 minute meal taste as if you've slaved in the kitchen all day.
Provided by SusieQusie
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the preserves, teriyaki sauce, mustard and ginger.
- In a large non-stick skillet, heat the oil over medium-high flame.
- Season chops with salt and pepper and cook for 2 minutes on each side or until lightly browned.
- Spread 1 tablespoon of the preserves mixture over each pork chop, cover and cook over medium-low heat for 6 minutes or until cooked through.
- Meanwhile, bring a large pot of water to a full boil. Add snow peas and cook for 3 minutes. Add pasta and cook for another 2-3 minutes or until pasta is tender.
- Drain pasta and peas and place in a large serving bowl.
- Stir in all but 1/4 cup of preserves mixture. Garnish with green onions and sesame seeds.
- Serve pasta with pork chops, spooning reserved apricot-mustard-teriyaki sauce on top.
Nutrition Facts : Calories 600, Fat 14.4, SaturatedFat 3.7, Cholesterol 76, Sodium 207.2, Carbohydrate 83.6, Fiber 4.6, Sugar 27.2, Protein 35
APRICOT GLAZED PORK CHOPS
Make and share this Apricot Glazed Pork Chops recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to med-hot fire.
- In a small pan, combine the jam and vinegar. Over a low heat, cook until jam melts. Stir the mixture constantly.
- Add the soy sauce, ginger, garlic, cayenne pepper. Remove from heat. Separate the glaze into 2 small containers, and set aside. (One will be to glaze the pork chops as they are cooking, and the other will be to put on your chops at the table).
- Trim pork chops. Lightly brush chops with oil.
- Add pepper.
- Place chops on a well-oiled grill.
- Brush glaze on one side of chops, flip over chops, and cook 2-3 minutes.
- Brush glaze on the other side, flip the chops over, and cook 2-3 more minutes on that side. (Throw the leftover glaze from this dish away).
- Cut center to check for doneness. You want a light pink blush near the bone.
- Add salt at the table.
- Use remaining container of glaze on chops at the table.
Nutrition Facts : Calories 2017.3, Fat 115.3, SaturatedFat 39.9, Cholesterol 607.8, Sodium 912.5, Carbohydrate 52.7, Fiber 0.4, Sugar 29.6, Protein 183.8
HONEY APRICOT PORK CHOPS
These are absolutely divine!! So simple and so beautiful...this is definitely a trick up my mom-sleeve! They look like they require so much more effort than they really do. I love to serve them with roasted asparagus topped with a homemade lemon vinaigrette or some green beans.
Provided by Christie Biggers
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 13.3 g, Cholesterol 36 mg, Fat 7.8 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 2 g, Sodium 122.1 mg, Sugar 11.8 g
ASIAN-APRICOT GLAZED PORK LOIN CHOPS
This recipe is based on one that was from my Grandmother's handwritten recipe note-cards. Over the years I've played with it and ended up with this Asian-inspired version.
Provided by Berts Kitchen Witch
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop onion.
- Mix together the 1/4 tsp of salt, pepper, onion powder, garlic powder and the Ginger.
- Season loin chops with the spice mixture.
- Heat a large skillet over medium-low heat, and add the 2 TBS of oil.
- Brown the onion and the loin chops for approximately 5 minutes per side.
- Mix together all the remaining ingredients in a bowl.
- When loin chops are browned on both sides, add the sauce mixture.
- Simmer on medium-low heat for approximately 15-20 minutes, until pork is done to an internal temperature of 170 degrees and sauce is reduced and thickened.
- Taste sauce (say Yum) and add more pepper or soy sauce to taste, if desired.
- Serve over steamed white rice.
Nutrition Facts : Calories 532.4, Fat 19.9, SaturatedFat 5.5, Cholesterol 124, Sodium 1007.8, Carbohydrate 47.3, Fiber 1.3, Sugar 31.4, Protein 42.1
CRISPY APRICOT PORK CHOPS
Apricot jam crust gives the pork chop a little sweeter taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
- Tear bread into large pieces; place in food processor. Pulse until large crumbs form. Drizzle with oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups crumbs).
- Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.
- Transfer pork, coated side up, to prepared baking sheet. Bake until crust is golden and pork is opaque throughout (meat should register 150 degrees.on an instant-read thermometer), 14 to 16 minutes. Serve immediately.
Nutrition Facts : Calories 404 g, Fat 20 g, Protein 37 g
TANGY APRICOT PORK CHOPS
For a stovetop supper that's guaranteed to please, try this pork chop specialty. Apricot preserves jazz it up without much effort.-Phyllis Flint, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with salt and pepper. In a skillet, brown chops in oil for 3 minutes on each side. In a small bowl, combine the preserves, vinegar and mustard. Spoon half of the mixture over pork. Reduce heat; cover and simmer for 3 minutes. Turn chops; top with remaining preserves mixture. Cover and simmer 4-5 minutes longer or until meat is no longer pink.
Nutrition Facts : Calories 344 calories, Fat 13g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 711mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 1g fiber), Protein 31g protein.
STUFFED PORK CHOPS WITH APRICOT GLAZE
Thick pork chops are stuffed with a mixture of acini de pepe, dried apricots and celery and grilled. The pork chops are basted with a glaze made up of honey, dijon mustard and apricot preserves giving it a delectable sweet flavor. Leftover stuffing is also cooked on the grill as a side dish. I diced up a small piece of crystalized ginger instead of the ground ginger.
Provided by Crazycook in PA
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For glaze, combine honey and Dijon mustard in a small saucepan.
- Stir in apricot preserves and vinegar.
- Heat and stir mixture until preserves is melted.
- Remove from heat and set aside.
- For stuffing, In a saucepan, add chicken broth, green onions and ginger.
- Bring to a boil and add the acini de pepe.
- Cook, uncovered for about 8 minutes or until pasta is tender.
- (you may need to add a little more broth).
- Remove from heat.
- Fold in apricots, 2 TB of the honey glaze and the celery.
- Cut a pocket in each pork chop
- Spoon about 3 TB stuffing into each chop.
- Fasten pockets with toothpicks.
- Spoon remaining stuffing onto a large sheet of heavy-duty aluminum foil.
- Fold securely, leaving space for steam to build.
- Set aside.
- In a covered grill, place chops on a hot grill off to the side, NOT directly over the coals.
- Cover and grill for approximately 25 minutes, basting often with honey glaze, turning chops after about 10 minutes.
- Place foil packets of stuffing on grill next to the chops but not over the coals and grill along with the chops. Pork chops should have an internal temperature of the 145 degrees.
Nutrition Facts : Calories 402, Fat 15, SaturatedFat 5.1, Cholesterol 75, Sodium 277.2, Carbohydrate 39.3, Fiber 2.1, Sugar 19.2, Protein 27.3
EASY APRICOT PORK CHOPS
Canned apricots nicely complement the tender pork in this wonderful entree sent by Ron Gardner from Grand Haven, Michigan.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
GRILLED PORK CHOP WITH ROSEMARY TERIYAKI BUTTER GLAZE, FORK MASH
Chef Ivan Flowers created this recipe for Maui Maid Teriyaki. The teriyaki glaze makes the pork unbelievably juicy & tasty!
Provided by MauiMaidTeri
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine softened butter with chopped rosemary and 2 tablespoons teriyaki sauce in a bowl.
- Roll in plastic wrap or paper till a 3 inch wide cylinder is formed and refrigerated for 1 hour.
- In salted boiling water place green beans and cook for 6 minutes then plunge into ice water.
- In salted boiling water place peppercorns, garlic cloves and potatoes and boil for 15 minutes.
- Season pork chop to taste and grill medium heat 8 minutes on each side.
- Take off grill, cut butter into ½ pieces and place two on top of pork chops.
- Cover with foil and let rest for 5 minutes.
- Heat olive oil over medium heat and place potatoes along with garlic puree in sauté pan.
- Sauté for 5 minutes till garlic is browned and potatoes are coated, and then add chopped thyme. Season to taste.
- Sauté green beans in a teaspoon of Teriyaki Butter till glazed and warm. Season to taste.
- Serve glazed grilled pork chop with your garlic herb fork mashed potatoes along with your citrus scented al dente French green beans. ENJOY.
Nutrition Facts : Calories 1024.4, Fat 66.7, SaturatedFat 31.1, Cholesterol 328.9, Sodium 857, Carbohydrate 28.9, Fiber 6.3, Sugar 4.1, Protein 75.9
APRICOT TERIYAKI SAUCE
Make and share this Apricot Teriyaki Sauce recipe from Food.com.
Provided by bjenkins3891
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Brush on meat on the grill.
Nutrition Facts : Calories 147, Fat 0.4, Sodium 622.9, Carbohydrate 37.4, Fiber 0.5, Sugar 21.6, Protein 1.5
APRICOT-GLAZED PORK TENDERLOIN
A simple apricot glaze made with preserves lends a delightful zest to this tender pork. It's so fuss-free and delicious, you'll make it again and again. -Crystal Holsinger, Surprise, Arizona
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 350 calories, Fat 10g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 338mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
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