Apricot Barbecue Pork Chops Recipes

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HONEY APRICOT PORK CHOPS



Honey Apricot Pork Chops image

These are absolutely divine!! So simple and so beautiful...this is definitely a trick up my mom-sleeve! They look like they require so much more effort than they really do. I love to serve them with roasted asparagus topped with a homemade lemon vinaigrette or some green beans.

Provided by Christie Biggers

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 35m

Yield 4

Number Of Ingredients 7

4 boneless pork chops
Kosher salt and fresh cracked pepper to taste
1 tablespoon olive oil
2 tablespoons honey
4 fresh apricots, pitted and cut into wedges
3 cloves garlic, minced, or to taste
1 teaspoon chopped fresh parsley

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.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 13.3 g, Cholesterol 36 mg, Fat 7.8 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 2 g, Sodium 122.1 mg, Sugar 11.8 g

APRICOT GLAZED PORK CHOPS



Apricot Glazed Pork Chops image

I've served these tasty apricot pork chops for birthdays, Easter dinner and for no special reason at all. They're easy to double or even triple to feed a crowd. -Sondra Warson, Madrid, Iowa

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 4

2/3 cup apricot preserves
1/2 cup Italian salad dressing
2 tablespoons Dijon mustard
4 boneless pork loin chops (1 inch thick and 6 ounces each)

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.

Nutrition Facts : Calories 367 calories, Fat 16g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 450mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 0 fiber), Protein 33g protein.

APRICOT-GLAZED PORK CHOPS



Apricot-Glazed Pork Chops image

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

⅓ cup apricot preserves
⅓ cup fruity white wine, such as Gewurztraminer
½ teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4 boneless pork chops, 1/2 inch thick

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

GRILLED APRICOT GLAZED PORK CHOPS



Grilled Apricot Glazed Pork Chops image

Kick those grilled pork chops up a couple of notches with this amazing apricot glaze. Let's take boring out of the pork chop with this simple dinner recipe. Just follow these easy step-by-step photo instructions.

Provided by Dan Mikesell AKA DrDan

Categories     Main Course

Time 28m

Number Of Ingredients 6

2 pork chops (one inch thick )
2 cups water
1 tablespoons salt
2 tablespoons apricot jam
1 teaspoon balsamic vinegar
1 teaspoon olive oil

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.

Nutrition Facts : Calories 281 kcal, Carbohydrate 14 g, Protein 29 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 90 mg, Sodium 771 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

APRICOT HABANERO PORK CHOPS



Apricot Habanero Pork Chops image

Provided by Jeff Mauro, host of Sandwich King

Time 50m

Yield 4 servings

Number Of Ingredients 14

4 bone-in center-cut pork chops
Kosher salt and freshly ground black pepper
1 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon grated ginger
2 cloves garlic, grated on a rasp grater
1 orange, zested and juiced
1/2 to 1 habanero pepper, seeded and diced
Vegetable oil, for the grill grates
1 tablespoon chopped fresh mint
1 green apple, peeled, cored and finely diced
1 red bell pepper, finely diced
1 scallion, thinly sliced on the bias
1 lime, zested and juiced

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 WITH APRICOT GLAZE



Pork Chops with Apricot Glaze image

This quick recipe is fantastic! The seasonings add just the right amount of flavor, and the apricot preserves offer a touch of sweetness. The glaze is also tasty on grilled chicken. -Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
6 boneless pork loin chops (6 ounces each)
1 cup apricot preserves
2 tablespoons hoisin sauce
1/2 teaspoon crushed red pepper flakes
2 green onions, chopped
3 tablespoons chopped unsalted peanuts

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.

Nutrition Facts : Calories 399 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 549mg sodium, Carbohydrate 39g carbohydrate (21g sugars, Fiber 1g fiber), Protein 34g protein.

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

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

APRICOT BARBECUE PORK CHOPS



Apricot Barbecue Pork Chops image

Make and share this Apricot Barbecue Pork Chops recipe from Food.com.

Provided by Sassy J

Categories     Pork

Time 6h10m

Yield 8 serving(s)

Number Of Ingredients 7

8 pork chops (bone-in or out)
salt
pepper
1 (18 ounce) jar apricot preserves or 1 (18 ounce) jar apricot jam
1 cup barbecue sauce
1 teaspoon dried mustard
1/2-1 tablespoon Tabasco sauce

Steps:

  • Use a 6-quart slow cooker.
  • Lightly salt and pepper pork chops.
  • Place the pork chops in the insert.
  • In a small mixing bowl, whisk together the preserves, barbecue sauce, mustard, and Tabasco sauce.
  • Pour this evenly over the chops.
  • Cover and cook on LOW for 6-7 hours or on HIGH for about 4 hours.

Nutrition Facts : Calories 604.4, Fat 18.3, SaturatedFat 6, Cholesterol 137.3, Sodium 415.8, Carbohydrate 69.4, Fiber 0.5, Sugar 47.2, Protein 41.9

EASY APRICOT PORK CHOPS



Easy Apricot Pork Chops image

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

1 can (15-1/4 ounces) apricot halves, undrained
4 bone-in pork loin chops (3/4 inch thick)
1 tablespoon butter
1 tablespoon cornstarch
2 tablespoons cold water
Salt and pepper to taste

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 :

CRISPY APRICOT PORK CHOPS



Crispy Apricot Pork Chops image

Apricot jam crust gives the pork chop a little sweeter taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 5

1 tablespoon olive oil, plus more for baking sheet
2 slices multigrain sandwich bread
4 bone-in pork loin chops (about 8 ounces each, 3/4 to 1 inch thick), patted dry
Coarse salt and ground pepper
4 teaspoons apricot jam

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.

Nutrition Facts : Calories 404 g, Fat 20 g, Protein 37 g

APRICOT PORK CHOPS



Apricot Pork Chops image

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

6 pork chops
1 (1 ounce) package dry onion soup mix
10 ounces Russian-style salad dressing
1 cup apricot preserves

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

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