Apricot Glazed Slow Cooker Pork Chops Recipes

APRICOT GLAZED SLOW-COOKER PORK CHOPS

Steps:

• Cut each squash half into 3 wedges; place in slow cooker. Top with onions, garlic and chops. Mix broth, jam, mustard, thyme and pepper until blended; pour over chops. Cover with lid.
• Cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours). Transfer chops and vegetables to platter; cover to keep warm.
• Skim and discard excess fat from liquid in slow cooker. Add enough water to reserved liquid to measure 1-3/4 cups; pour into medium saucepan. Mix cornstarch and 1/4 cup cold water until blended. Add to liquid in saucepan; mix well. Bring to boil on medium heat, stirring constantly; cook and stir 1 min. or until thickened. Spoon over chops and vegetables.

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.

SLOW COOKER APRICOT GLAZED PORK TENDERLOIN RECIPE

Steps:

• Place baby carrots and onion slices in the bottom of slow cooker.
• Place your pork tenderloin on top of the carrots and onions and season with salt and pepper.
• In a medium mixing bowl, whisk together stock, apricot preserves, mustard and thyme leaves.
• Pour glaze mixture over tenderloin.
• Cover and cook on low for 6 hours, or until tender and cooked through.

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.

DELICIOUS APRICOT GLAZED PORK ROAST (CROCK POT)

Steps:

• Mix broth, preserves, onion and mustard in slow cooker.
• Add pork and turn to coat.
• Cover and cook on low 8-9 hours or until done.
• Is good served with steamed broccoli and carrots, baked potato and warm dinner rolls.

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 GLAZED PORK CHOPS

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.