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
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.
APRICOT PORK TENDERLOIN
The only way to cook tenderloin. The apricot preserves are a perfect marriage with pork. Sweet without being too sweet! A family favorite!
Provided by Hope
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
- Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 439.7 calories, Carbohydrate 62.9 g, Cholesterol 85.7 mg, Fat 11.4 g, Fiber 0.4 g, Protein 24.2 g, SaturatedFat 6.1 g, Sodium 200 mg, Sugar 42.9 g
PORK STIR-FRY WITH APRICOT SAUCE
Here's a little something I whipped up to use up some apricot preserves- it's sweet, hot, and savory.
Provided by beffymaroo
Categories Pork
Time 1h50m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first seven ingredients well, set aside half of mixture and refrigerate.
- Combine the other half of the soy sauce mixture with the pork in a mixing bowl.
- Cover pork mixture with plastic wrap and refrigerate. Allow to marinate for at least one hour.
- Heat a wok or large skillet over medium-high heat and add sesame oil.
- When oil is hot, but not smoking, add pork mixture and cook until just barely cooked through- approximately 4-6 minutes.
- Remove pork from skillet/wok with a slotted spoon and put aside in a clean bowl.
- Add the vegetables to the pan and cook, stirring frequently until crisp-tender. You may want to add them in order of density to keep from overcooking some of them (e.g. carrots first, then broccoli, then mushrooms last).
- When the vegetables are just cooked enough, add the pork back to the skillet/wok and then the reserved half of the soy sauce mixture.
- Cook, stirring a couple of times, for about one minute more, until sauce is thickened.
- Serve, over steamed rice if desired.
Nutrition Facts : Calories 688.7, Fat 36.5, SaturatedFat 11.7, Cholesterol 136.1, Sodium 1945.4, Carbohydrate 41.1, Fiber 0.6, Sugar 23.8, Protein 49.3
APRICOT PORK MEDALLIONS
There's nothing we love more than a great pork dish for supper in our house and this recipe is up there with the best of them. I find that apricot preserves gives the pork just the right amount of sweetness without being cloying. -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.
Nutrition Facts : Calories 266 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 89mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.
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.
More about "pork with apricot sauce recipes"
PORK CHOPS WITH APRICOT SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (11)Total Time 25 minsServings 4Calories 310 per serving
- 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.
- 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 return 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.
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