PORK ROAST STUFFED WITH APRICOTS AND PRUNES
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 8 to 10 minutes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Clean pork loin removing any excess fat. butterfly the pork loin (1/2-inch thick). Lay the pork, cut-side up, season with salt and pepper, and rub liberally with the apricot chutney.
- Place a layer of apricots and prunes on the flattened loin. Roll tightly and tie with twine at 1/2-inch intervals. Place the pork in a roasting pan fitted with a rack and season with salt and pepper. Roast until the pork reaches an internal temperature of 145 to 150 degrees F, about 15 minutes per pound. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 10 minutes before carving.
BRAISED PORK WITH PRUNES
Delicious and comforting pork and prune dish that takes only ten minutes to prepare
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 9
Steps:
- Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space in the pan, so cook in 2 batches if the meat starts to steam. Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3-5 mins until softened.
- Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn't covered, and cook 45 mins more, uncovered, until really tender. Serve sprinkled with parsley.
Nutrition Facts : Calories 497 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 0.54 milligram of sodium
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
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 :
PAN-FRIED PORK WITH CRèME FRAîCHE & PRUNES
Sara Buenfeld shares one of her favourite recipes. Perfect for dinner parties
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Dust the pork with a little of the seasoned flour. Heat the butter in a large non-stick frying pan, then cook the pork in batches for about 3 mins on each side. Remove from the pan, then add the prunes, brandy, wine, mustard and redcurrant jelly and simmer to reduce the mixture by half.
- Stir in the crème fraîche to make a creamy sauce, season well, then return the pork to the pan to heat through. Serve with tagliatelle and broccoli or a green salad.
Nutrition Facts : Calories 600 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 0.85 milligram of sodium
PORK CHOPS WITH PRUNES
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim excess fat from the chops. Mince about one tablespoon of the fat and heat it in a large skillet. Quickly brown the chops on both sides on a high heat in the fat. Remove chops.
- Lower heat and add onion. Saute until tender and lightly browned. Add garlic and ginger and continue to cook, stirring for another minute or two. Add the prunes, brandy and honey. Stir.
- Return the chops to the skillet along with any juices they may have released upon standing. Season with salt and pepper and baste with the sauce. Cover skillet and simmer very gently until the chops are just cooked through, about 20 minutes. Arrange chops on a platter. Taste sauce and adjust seasonings. Spoon sauce over chops and serve.
Nutrition Facts : @context http, Calories 929, UnsaturatedFat 19 grams, Carbohydrate 63 grams, Fat 36 grams, Fiber 7 grams, Protein 85 grams, SaturatedFat 12 grams, Sodium 1207 milligrams, Sugar 38 grams, TransFat 0 grams
EASY FRUITED PORK CHOPS WITH FRENCH DRESSING
Only 3 types of fruit, pineapple, prunes and dried apricots with sweet and spicy French dressing. Super simple.
Provided by Oolala
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a skillet,cook pork over medium heat until brown; drain.
- Place pineapple, prunes and apricots on pork in skillet.
- Pour dressing over fruit and pork and heat to boiling; reduce heat; cover and simmer until pork is done, about 20-25 minutes.
Nutrition Facts : Calories 609.3, Fat 27.1, SaturatedFat 6.3, Cholesterol 124, Sodium 353.1, Carbohydrate 52.3, Fiber 4.8, Sugar 39, Protein 41.9
GRILLED APRICOTS & PORK CHOPS
The perfect summertime weekday meal. Fire up the grill, throw on some pork chops & apricots (yes the apricots) and away we go! This is from the Northwest Essentials Cookbook. My 3-year old cleaned his plate eating this tonight, as did my husband... so I figured it was time to post this.
Provided by Janice W
Categories Pork
Time 15m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow baking dish, season the pork chops with salt and pepper. Add the olive oil and sage, and mix to coat. Set aside.
- Grill the pork chops with 1-2 sage leaves pressed to each side. After you flip the chops, dip the halved apricots in the leftover olive oil marinade and grill them for 2 minutes on each side until they are just warmed through and have nice grill marks. Be careful to not overheat the apricots or they'll turn to mush.
- Enjoy! We like to eat this with a simple basmati rice.
Nutrition Facts : Calories 338.7, Fat 24.5, SaturatedFat 6.3, Cholesterol 75, Sodium 67.9, Carbohydrate 5.8, Fiber 1.1, Sugar 4.8, Protein 23.3
PORK CHOPS BRAISED WITH WINE, PRUNES AND APRICOTS
These delicious braised chops go really well with mashed potatoes and a green vegetable such as green beans.
Provided by Daily Inspiration S
Categories Pork
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Season pork chops with salt and pepper. Dredge in flour, shaking off excess. Heat oil in a large dutch oven over medium high heat. Add half of the pork chops; cook until brown - approx. 3 minutes per side. Transfer to paper towels to drain. Repeat with remaining pork chops.
- 2. Drain all but 2 tbsp. oil and add sliced onions. Saute until light brown, about 5 minutes
- 3. Place chops over onions - add broth and wine. Bring to a simmer - then reduce heat to medium low and cover. Simmer about 15. Add fruit; cover and simmer until pork is very tender, about 45 minutes.
- 4. Using a slotted spoon, arrange onions and fruit around pork chops. Tent with foil to keep warm.
- 5. Boil cooking liquid until thickened slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Spoon sauce over pork and top with chopped fresh parsley.
PORK STEW WITH APRICOTS AND PRUNES
Steps:
- Preheat oven to 350°F. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large Dutch oven or casserole over medium-high heat. Add pork in batches and cook until brown, stirring occasionally, about 4 minutes. Transfer to bowl using slotted spoon.
- Add onions and garlic to same pan and cook until tender, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Mix in broth, cider, beer, mustard, coriander, cinnamon and salt and bring mixture to boil. Return pork and any juices in bowl to Dutch oven. Stir in apricots and prunes. Cover and bake 1 hour. Remove lid from Dutch oven and continue baking until pork is tender and liquid is reduced to sauce consistency, about 45 minutes longer. Season with salt and pepper.
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.
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