Pork Chops With Apricot Rice Food

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 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.

ASIAN-APRICOT GLAZED PORK LOIN CHOPS

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.

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.

BRAISED PORK CHOPS WITH APRICOTS

Steps:

• In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and transfer them to a plate. Add 1 tablespoon of the butter to the skillet and in it cook the shallot, the cumin, the ground coriander, the zest, and the gingerroot over moderately low heat, stirring, until the shallot is softened. Add the wine, the broth, and the apricots, bring the liquid to a simmer, and in it braise the pork chops, covered, over moderately low heat for 20 minutes, or until they are tender. Transfer the chops to a serving plate with a slotted spatula and keep them warm. In a small bowl stir together well the remaining 1/2 tablespoon butter, softened, and the flour until the mixture is well combined, add the beurre manié to the braising liquid, and bring the sauce to a boil, stirring. Simmer the sauce for 1 to 2 minutes, or until it is thickened, stir in the fresh coriander and salt and pepper to taste, and pour the sauce over the pork chops.

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 PORK CHOPS

Steps:

• Place apricots in a bowl.
• Pour orange juice over apricots.
• Add preserves, brown sugar, and curry powder and stir gently. Set aside.
• Heat large skillet over medium high heat. Add oil.
• Cook chops about 3 minutes on each side or until browned.
• Season lightly with salt and pepper.
• Reduce heat to low. Add apricot and juice mixture.
• Cover and simmer about 5 minutes or until chops are done.
• Remove from heat and sprinkle with green onions.

PORK WITH SPICED APRICOTS

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.

CRISPY APRICOT PORK CHOPS

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.

APRICOT PORK CHOPS

Steps:

• Cut a pocket in each chop by slicing from the fat side almost to the bone; set aside. In a skillet, saute onion in butter until tender. Stir in the bread crumbs, apricots, salt and pepper. Add 2 tablespoons water; toss to coat. Stuff chops., In a skillet, brown chops in oil. Combine vinegar and remaining water; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until a thermometer reads 160°.

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.

PORK CHOPS WITH APRICOT GLAZE

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.