Pan Roasted Pork Chops With Apricot Caramel Sauce Recipes

PORK CHOPS WITH APRICOT SAUCE

Pork Chops with Apricot Sauce image

"The apricot preserves bring a very special flavor to the pork. I serve it with good old corn bread, which can be made in advance and tastes great with any meat." Patricia Swart - Bridgeton, Nersey

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

6 boneless pork loin chops (6 ounces each)
1/2 teaspoon garlic pepper blend
1 tablespoon olive oil
1 cup sugar-free apricot preserves
1 tablespoon minced chives
1/4 teaspoon salt

Steps:

Sprinkle pork with garlic pepper blend. In a large nonstick skillet coated with cooking spray, brown chops in oil on each side. , Combine the preserves, chives and salt; spoon over chops. Reduce heat; cover and cook until a thermometer reads 145°, 5-6 minutes. Let stand for 5 minutes before serving. Serve with sauce.

Nutrition Facts : Calories 273 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 169mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

PERFECT SIMPLE ROASTED PORK CHOPS

Perfect Simple Roasted Pork Chops image

Don't let the simplicity of this recipe fool you. Served with a salad and a fast side dish, these pork chops are perfect for a busy weeknight, and my children love it.

Provided by Rhonda Elaine

Categories Main Dish Recipes Pork Pork Chop Recipes Baked

Time 30m

Yield 4

Number Of Ingredients 3

Ingredients

4 boneless center-cut pork chops
salt and ground black pepper to taste
2 tablespoons dried thyme, lightly crushed, or more to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Sprinkle chops on all sides with thyme, salt, and pepper. Place on a baking sheet.
Bake in the preheated oven until a meat thermometer inserted into the thickest part of a pork chop reads 165 degrees F (74 degrees C), about 20 minutes. Tent aluminum foil over the chops and let rest 5 to 10 minutes before serving.

Nutrition Facts : Calories 169 calories, Carbohydrate 1.4 g, Cholesterol 58.9 mg, Fat 7.1 g, Fiber 0.8 g, Protein 23.7 g, SaturatedFat 2.6 g, Sodium 73.9 mg

PORK WITH APRICOT SAUCE

Pork with Apricot Sauce image

Kris Wells of Hereford, Arizona dresses up pork tenderloin with a sweet apricot sauce mildly seasoned with ginger. It makes an impressive entree, yet leaves plenty of extra pork for meals later in the week. "The sauce is also good on baked ham," Kris adds.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4-6 servings (2 cups sauce) plus 2-1/2 pounds leftover pork.

Number Of Ingredients 8

Ingredients

4 pork tenderloins (1 pound each)
1 jar (12 ounces) apricot preserves
1/3 cup lemon juice
1/3 cup ketchup
1/4 cup sherry or chicken broth
3 tablespoons honey
1 tablespoon soy sauce
1/8 to 1/4 teaspoon ground ginger

Steps:

Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 30-35 minutes or until a thermometer reads 160°. Meanwhile, in a saucepan, combine the remaining ingredients. Cook and stir until heated through., Slice the pork; serve 1-1/2 pounds with the apricot sauce. Refrigerate or freeze remaining pork for another use.

Nutrition Facts : Calories 538 calories, Fat 10g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 454mg sodium, Carbohydrate 50g carbohydrate (44g sugars, Fiber 1g fiber), Protein 61g protein.

PAN ROASTED PORK CHOPS

Pan Roasted Pork Chops image

Provided by Food Network

Categories main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
4 double cut pork chops
Salt and freshly ground black pepper
Essence, recipe follows
Sauteed Cabbage, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons olive oil
2 cups diced bacon
2 shallots, thinly sliced
1 head green cabbage, cored and thinly sliced
1/4 cup sherry

Steps:

Preheat an oven to 375 degrees F.
In a large skillet over medium high heat, add olive oil. Season pork chops with salt, pepper, and Essence. Add pork chops to skillet and cook for 3 minutes per side. Place skillet in oven for 10 minutes or until pork chops are cooked to 150 degrees F. Serve with sauteed cabbage.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Heat oil in large skillet. Add bacon and cook until fat is rendered. Add shallots and cabbage and cook until wilted. Add the sherry and heat through.

PAN-ROASTED PORK CHOPS

Pan-Roasted Pork Chops image

I start these pork chops on the stove top in my cast iron skillet and then place them in the oven to finish cooking. I think the recipe is an adaptation of a BH&G's recipe.

Provided by Deely

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon brown sugar (packed)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 1/2 lbs pork rib chops (4)
1 -2 tablespoon oil

Steps:

Heat oven to 400*.
Mix together the first 7 ingredients in a small bowl.
Heat skillet over med.-high heat until hot.
Add oil; heat until hot.
Rub chops generously with seasoning mixture.
Add seasoned pork to hot oil; cook 2 minutes or until brown on one side.
Turn pork chops; place skillet in oven and bake 6 to 8 minutes or until no longer pink in the center.
*Tip: You'll have extra rub, which will make this a really quick meal the next time you make this recipe.

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Preheat oven to 350°F. Mist a baking dish with cooking spray. Season pork chops with salt and pepper. Warm oil in a large skillet over medium-high heat until hot but not smoking. Add chops and cook until nicely browned, about 3 minutes per side. Transfer chops to prepared baking dish and cook through in oven, 7 to 10 minutes.
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Preheat oven to 350°. Stir together first 5 ingredients and 1 teaspoon salt in a small bowl. Rub mixture over pork chops, and let stand at room temperature 15 minutes.
Meanwhile, heat 1 tablespoon oil in a small saucepan over medium heat. Add ginger and garlic; cook, stirring occasionally, 1 to 2 minutes or until softened. Stir in preserves, agave nectar, lemon juice, and remaining 1/4 teaspoon salt. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 3 minutes or until slightly thickened. Remove from heat.
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