APRICOT HABANERO PORK CHOPS
Provided by Jeff Mauro, host of Sandwich King
Time 50m
Yield 4 servings
Number Of Ingredients 14
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.
PORK CHOPS IN ORANGE SAUCE
These luscious pork chops prove that meals don't have to be complicated to be special. The easy orange sauce with cloves dresses up everyday chops in no time, but your family will think you fussed. -Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Combine paprika and pepper; rub over both sides of pork chops. Brown chops in a large nonstick skillet coated with cooking spray., Combine the orange juice, sugar, cloves and orange zest; pour over pork. Cover and simmer for 4-5 minutes or until a thermometer reads 145°. Remove chops and keep warm., In a small bowl, combine flour and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard cloves. Serve sauce with pork chops.
Nutrition Facts : Calories 288 calories, Fat 10g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 47mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
APRICOT-GLAZED PORK CHOPS
This is a great recipe given to me by a close friend who never has enough time to cook for her family. It's quick and easy to prepare and cook, allowing you to have a yummy dinner on the table in no time. The sauce goes very well with a side of rice, too. Enjoy!
Provided by EV9/24/06
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 18.9 g, Cholesterol 63.1 mg, Fat 18.8 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 5.2 g, Sodium 54.2 mg, Sugar 13 g
PORK CHOPS WITH APRICOT SAUCE
"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
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
ORANGE GLAZED PORK CHOPS
Orange Glazed Pork Chops with only five ingredients are ready in minutes and make a delicious dinner on a weeknight or weekend.
Provided by Cathy
Categories Main Course
Number Of Ingredients 6
Steps:
- Remove pork chops from the refrigerator and season generously with salt and pepper. Let them sit out for 20 minutes to come to room temperature.
- In a small bowl, whisk together orange juice, brown sugar and Dijon mustard. Set aside.
- Warm oil in a large skillet over medium heat. Brown pork chops for about 4 minutes per side and check temperature with an instant read thermometer.
- Once the internal temperature in the thickest part of the meat reaches 145° F, remove from the pan onto a plate. Let rest for 3 minutes before serving.
- While meat is resting, pour out any excess oil from the pan, but do not wipe it clean. Place pan back on medium-high heat and deglaze the pan with the orange juice mixture, scraping up any browned bits. Let boil, while stirring constantly, about 2 minutes or until thickened.
- Pour a little bit of glaze over each pork chop and serve immediately.
Nutrition Facts : Calories 372 kcal, Carbohydrate 32.2 g, Protein 35 g, Fat 10 g, SaturatedFat 2.8 g, Cholesterol 98 mg, Sodium 209 mg, Fiber 0.1 g, Sugar 30.3 g, UnsaturatedFat 3.1 g, ServingSize 1 serving
PORK CHOPS IN ORANGE-APRICOT SAUCE
Make and share this Pork Chops in Orange-Apricot Sauce recipe from Food.com.
Provided by PaulaG
Categories Pork
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash pork chops and pat dry.
- Season with salt and pepper to taste.
- In a large skillet heat the olive oil and add pork chops.
- Brown well, turning once or twice.
- While meat is browning, mix together remaining ingredients.
- Transfer meat to the crockpot.
- Pour the orange juice mixture into the skillet and stir quickly to deglaze pan.
- Continue to stir until mixture is thoroughly blended.
- Pour mixture over meat, cover and cook on low for 6 hours.
- Remove pork chops from broth, cut orange slices to the center, twist and arrange a slice on each of the chops.
- Serve on a bed of jasmine rice.
Nutrition Facts : Calories 271.9, Fat 13, SaturatedFat 4.6, Cholesterol 71.4, Sodium 115.1, Carbohydrate 14.1, Fiber 1.5, Sugar 10.3, Protein 24.2
PORK CHOPS IN ORANGE SAUCE
This is definately comfort food!! The pork is almost casseroled. It is a delicious sweet and tangy recipe that my family LOVES!
Provided by christie
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat pork chops in seasoned flour.
- Heat butter in large frying pan and brown chops well on both sides.
- Arrange in casserole dish.
- Combine sugar, ginger, grated rind and the juice of the oranges and pour over chops.
- Cover and bake at 180º for 45-50 minutes.
- Turn during cooking and add water if necessary.
- NB:- I like to serve these with rice but it is also nice served with salad, coleslaw or winter veggies.
Nutrition Facts : Calories 448.1, Fat 23.9, SaturatedFat 9.6, Cholesterol 152.6, Sodium 161.2, Carbohydrate 14.2, Fiber 1.7, Sugar 9.5, Protein 42.3
ORANGE-GLAZED PORK CHOPS
"This recipe from my niece is not only a snap to prepare, it's delicious, too," says field editor Nila Towler of Baird, Texas. A sweet orange glaze perks up these tender pork chops, and there's plenty of sauce to flavor the accompanying rice as well.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with salt and pepper. In a skillet over medium-high heat, brown chops in oil on both sides. Combine brown sugar and orange juice concentrate; pour over the chops. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until the meat juices run clear. Serve pork and sauce over rice.
Nutrition Facts :
PORK WITH APRICOT SAUCE
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
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.
ORANGE PORK CHOPS
I'm constantly on the lookout for ways to "spice up" a standard dish. When I fixed these pork chops for the first time, my husband-who has a hearty appetite for down-home cooking-commented, "You can make this anytime!" We have a 5-month-old son, and he's already showing signs he'll take after his dad in the eating department. Our daughters, 6 and 8 , help me with the cooking. So it's a good thing that I have a large recipe collection!
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chops in oil on both sides. Add water, paprika, pepper and 1 teaspoon salt; bring to a boil. Reduce heat to low; cover and simmer about 35 minutes, turning once. Meanwhile, grate peel from the stem end of the orange, then cut six slices from the other end. Set aside. In a saucepan over medium-high, combine 1 tablespoon peel, sugar, cornstarch, cinnamon, cloves and remaining salt. Stir in juice. Cook and stir until thickened. Add orange slices, cover and remove from the heat. To serve, top chops with sauce and orange slices.
Nutrition Facts :
PORK CHOPS WITH APRICOT SAUCE
From All You magazine. I haven't tried this one yet, but it looks good to me. It says you can use honey or orange marmalade in place of apricot jam, or a flavored mustard. And it says it's good with a tablespoon or two of chopped fresh rosemary or thyme. I don't know why recipezaar and the magazin show such a HUGE difference in nutritional information, but the recipe shows: per serving: 310 calories, 13g fat (2g Sat.), 60mg chol., 0g fiber, 21g Pro., 28g Carb., 577mg Sod.
Provided by Mrs. Hughes
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Mist a baking dish with cooking spray.
- Season pork chops with salt and pepper.
- Warm oil in a lare 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, 10 to 20 minutes, depending on how thick the chops are.
- Pour off fat from skillet and add chicken broth.
- Bring to a boil over high heat, stirring with a wooden spoon or heatproof spatula to pick up any browned bits on bottom of skillet.
- Boil rapidly until liquid is reduced by half, 3 to 5 minutes.
- Add apricot jam and bring mixture back to a boil.
- Cook sauce, stirring, until thick and syrupy, about 2 minutes.
- Stir in mustard.
- Lower heat on stove to medium and returned cooked pork chops to skillet along with any accumulated juices in baking dish.
- Turn pork chops several times in sauce to coat.
- Spoon remaining sauce over chops and serve hot.
PORK CHOPS WITH ORANGE SAUCE
Tangy orange flavors the marinade and sweet sauce that dress up these tender and juicy chops. Add mashed potatoes or rice and a simple side salad for a fuss-free supper. Mary Chandler - Grand Tower, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. Pour a scant 1 cup into a large bowl. Add pork chops; turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for sauce., Drain and discard marinade. On a lightly oiled 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°. Let stand for 5 minutes before serving., Meanwhile, in a small saucepan, combine cornstarch and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chops.
Nutrition Facts : Calories 269 calories, Fat 8g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 451mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
APRICOT PORK CHOPS
This is a great pork chop recipe for people with a sweet tooth. I usually serve it with rice.
Provided by SP2B
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h5m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the pork chops into a casserole dish. Mix onion soup mix, Russian dressing and apricot preserves together.
- Pour mixture over chops and bake for 1 hour.
Nutrition Facts : Calories 422.4 calories, Carbohydrate 51.7 g, Cholesterol 37.1 mg, Fat 18.7 g, Fiber 1.5 g, Protein 15.2 g, SaturatedFat 4.3 g, Sodium 893.6 mg, Sugar 33.4 g
APRICOT-MUSTARD SAUCE WITH PORK CHOPS
This speedy sauce puts a new spin on our simple Sauteed Pork Chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 10m
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together sour cream, Dijon and whole-grain mustards, and jam until blended. Serve with Sauteed Pork Chops, grilled chicken, or turkey cutlets. Refrigerate, covered, up to 1 week.
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 :
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