Grilled Apricots Pork Chops Recipes

GRILLED APRICOT GLAZED PORK CHOPS

Steps:

• Start with a brine of 2 cups cold water and one tablespoon salt. You can add other things to the brine if you want. Add pork chops and refrigerate for 1-2 hours.
• Preheat grill to a surface temperature of 450°. Just above medium usually. Clean and oil well.
• Mix glaze of two tablespoons apricot jam, one teaspoon good quality balsamic vinegar, and one teaspoon olive oil.
• Remove pork from brine, rinse under running water, and pat dry. Give them a light sprinkle of pepper, then brush lightly with the glaze. Also, a sprinkle of salt if you skipped the brine.
• Place over direct heat for 5 minutes, then flip and brush with glaze. Flip again in 5 minutes and brush with glaze. Continue to flip every 5 minutes and brush with glaze until internal temperature of 140°-145°. About 15-20 minutes. 18 for me.
• Remove from grill, tent lightly with foil, and allow to rest 5 minutes before serving.

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.

GRILLED APRICOTS & PORK CHOPS

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.

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.

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.

GRILLED PORK CHOPS WITH APRICOT-MUSTARD GLAZE

Steps:

• Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork.
• Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
• Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.

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.