Apricot Glazed Pork Chops With Stuffing Recipes

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PORK CHOPS WITH APRICOT-ALMOND STUFFING



Pork Chops with Apricot-Almond Stuffing image

Enjoy big, bold flavors with a satisfying Sicilian-inspired supper full of seasonal produce and ingredients you have on hand.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Yield Makes 4

Number Of Ingredients 8

3 ounces dried apricots, coarsely chopped (1/3 cup)
2 ounces almonds, coarsely chopped (1/3 cup)
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 bone-in pork chops (8 ounces each)
1 cup homemade or store-bought low-sodium chicken stock
2 teaspoons red-wine vinegar

Steps:

  • Mix together apricots, almonds, parsley, and 1 tablespoon oil. Season with salt and pepper. Cut a 2-inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoons apricot stuffing, and press to flatten. Season with salt and pepper.
  • Heat remaining tablespoon oil in a large skillet over high heat. Sear pork chops until browned, 3 to 4 minutes per side. Add 1/2 cup stock. Reduce heat to low; simmer, covered, until cooked through, 6 to 8 minutes. Transfer pork chops to plates using a slotted spatula.
  • Add remaining 1/2 cup stock to skillet; raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes. Add vinegar; simmer for 30 seconds. Strain sauce through a fine sieve, and drizzle over pork.

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

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.

SLOW-COOKER APRICOT-GLAZED PORK ROAST AND STUFFING



Slow-Cooker Apricot-Glazed Pork Roast and Stuffing image

Take ten minutes in the morning to get this pork loin roast recipe into the slow cooker, and voila! A dinner of apricot-glazed pork and stuffing to boot.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h10m

Yield 6

Number Of Ingredients 7

4 cups herb-seasoned stuffing cubes
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup dried apricots, chopped
1/3 cup frozen chopped onions (from 14-oz bag)
1 boneless pork loin roast (2 to 2 1/2 lb), trimmed of fat
1/3 cup apricot jam
1 tablespoon balsamic vinegar

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix stuffing, broth, apricots and onions. Place pork on stuffing mixture. In small bowl, mix jam and vinegar; brush over pork.
  • Cover; cook on Low heat setting 7 to 8 hours.
  • Remove pork from cooker; place on cutting board. Stir stuffing before serving. Cut pork into slices; serve with stuffing.

Nutrition Facts : Calories 470, Carbohydrate 49 g, Cholesterol 95 mg, Fiber 4 g, Protein 39 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 17 g, TransFat 0 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 WITH STUFFING



Apricot-Glazed Pork Chops with Stuffing image

Our apricot-glazed pork chops with stuffing recipe is elegant enough for company-and ready to serve in less than a half hour.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 3

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Pork
6 boneless pork chops (1-1/2 lb.), 1/2 inch thick
6 Tbsp. apricot preserves

Steps:

  • Heat oven to 425ºF.
  • Prepare stuffing as directed on package.
  • Place chops on foil-covered baking sheet; spread with preserves. Top with stuffing.
  • Bake 15 min. or until stuffing is golden brown and chops are done (145ºF). Remove from oven. Let stand 3 min. before serving.

Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 2.5 g, TransFat 2 g, Cholesterol 55 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g

CRANBERRY-APRICOT STUFFED PORK CHOPS



Cranberry-Apricot Stuffed Pork Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1/4 cup dried cranberries
1/4 cup dried apricots, coarsely chopped
2 rounded tablespoons whole almonds, toasted and chopped
1 tablespoon unsalted butter, softened
1/4 teaspoon fennel seeds, toasted and crushed
1 medium shallot, minced
Kosher salt and freshly ground pepper
Four 2-inch-thick rib pork chops
3 tablespoons vegetable oil
1/4 cup Calvados, Cognac, or brandy
1 cup chicken broth, homemade or low-sodium canned
1/2 cup heavy cream
2 teaspoons Dijon mustard

Steps:

  • Put the dried fruit in a small bowl. Pour 1/4 cup boiling water over the fruit and set aside for 10 minutes to soften. Drain, reserve the soaking water. In a mini-processor process the fruit with the nuts, butter, fennel and half the shallot until finely chopped. Season with salt and pepper. Transfer to a small sealable plastic bag or pastry bag. Snip about a 1/2-inch opening in the corner of the plastic bag. With a small paring knife, make a pocket starting from rounded side of each chop. Set the tip of the bag inside the pocket and press a quarter of the stuffing into the chop. Repeat with the remaining chops and filling. Preheat the oven to 350 degrees F. Pat the chops dry and season with salt and pepper. In a large saute pan, heat the oil over medium-high heat. Brown one side of the chops, until well browned about 5 minutes. Use tongs to hold the chops and sear the edges of the chops. Turn and brown the other sides of the chops, about 2 minutes. Transfer the chops to a baking sheet and bake until an instant read thermometer inserted into the center of the chops registers 135 degrees F, about 15 minutes. While the chops are in the oven make the sauce. Drain the oil from the saute pan. Off the heat, add the Calvados and the remaining shallots. Return the pan to the heat, taking care since the alcohol may flambe, and cook over high heat until the alcohol is reduced by half and is slightly syrupy. Add the broth and the fruit soaking liquid and boil down until the liquid is reduce by about a third. Add the cream and continue to simmer until it thickens slightly. Whisk in the mustard. Season with salt and pepper to taste. Add any juices that have accumulated on the baking sheet to the sauce. Divide the chops among 4 warm plates or a large platter. Pour on the sauce and serve.

"STUFFED" PORK CHOPS WITH SAUSAGE AND APRICOTS



Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 thinly cut boneless pork loin chops
Salt and pepper
3 tablespoon extra-virgin olive oil, 3 turns of the pan, divided
1 cup chicken stock, divided, plus a splash
1 pound Italian bulk sausage
2 ribs celery, chopped
1 medium onion, chopped
1/2 red bell pepper, chopped
6 dried apricots, chopped
1/4 cup chopped parsley leaves
2 tablespoons chopped sage leaves or 1 teaspoon dried sage
1/4 cup heavy cream

Steps:

  • Preheat a large skillet over medium high heat. Preheat the oven to 350 degrees F.
  • Season chops with salt and pepper. Add 2 tablespoons extra-virgin olive oil to hot skillet then add the chops and sear to caramelize the meat on each side, 1 to 2 minutes. Transfer chops to a pan or casserole dish and add 1/2 cup chicken stock to help the meat remain moist while it finishes cooking ¿ just eyeball the amount. Loosely cover the dish or pan with foil before placing in the oven. Roast for 15 to 20 minutes as you make the stuffing.
  • Return pan to the stove and add another tablespoon extra-virgin olive oil. Add Italian sausage and crumble it as it browns. Add celery and onions and cook 2 or 3 minutes then add red bell pepper and apricots. Cook 2 minutes, then add parsley and sage and another 1/2 cup of chicken stock. Reduce heat and cook stuffing 5 or 6 minutes longer until apricots are tender and plump. Add a splash of chicken stock and 1/4 cup heavy cream to moisten stuffing.
  • To serve, remove chops from oven. Place 4 chops on individual plates or on a platter. Mound sausage and vegetables on first chop, then top with second chop and pour gravy down over the top of stacked chops and filling. The pan drippings may also be added to the gravy to stretch the amount.

STUFFED PORK CHOPS WITH APRICOT GLAZE



Stuffed Pork Chops With Apricot Glaze image

Thick pork chops are stuffed with a mixture of acini de pepe, dried apricots and celery and grilled. The pork chops are basted with a glaze made up of honey, dijon mustard and apricot preserves giving it a delectable sweet flavor. Leftover stuffing is also cooked on the grill as a side dish. I diced up a small piece of crystalized ginger instead of the ground ginger.

Provided by Crazycook in PA

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons honey
1 tablespoon dijon-style mustard
2 tablespoons apricot preserves
2 tablespoons vinegar
1 cup chicken broth
1/2 cup acini di pepe pasta
4 green onions, thinly sliced
1/4 teaspoon ground ginger
1/3 cup dried apricot, diced
1/2 cup celery, finely chopped
4 pork chops, 1-1/4 inches thick

Steps:

  • For glaze, combine honey and Dijon mustard in a small saucepan.
  • Stir in apricot preserves and vinegar.
  • Heat and stir mixture until preserves is melted.
  • Remove from heat and set aside.
  • For stuffing, In a saucepan, add chicken broth, green onions and ginger.
  • Bring to a boil and add the acini de pepe.
  • Cook, uncovered for about 8 minutes or until pasta is tender.
  • (you may need to add a little more broth).
  • Remove from heat.
  • Fold in apricots, 2 TB of the honey glaze and the celery.
  • Cut a pocket in each pork chop
  • Spoon about 3 TB stuffing into each chop.
  • Fasten pockets with toothpicks.
  • Spoon remaining stuffing onto a large sheet of heavy-duty aluminum foil.
  • Fold securely, leaving space for steam to build.
  • Set aside.
  • In a covered grill, place chops on a hot grill off to the side, NOT directly over the coals.
  • Cover and grill for approximately 25 minutes, basting often with honey glaze, turning chops after about 10 minutes.
  • Place foil packets of stuffing on grill next to the chops but not over the coals and grill along with the chops. Pork chops should have an internal temperature of the 145 degrees.

Nutrition Facts : Calories 402, Fat 15, SaturatedFat 5.1, Cholesterol 75, Sodium 277.2, Carbohydrate 39.3, Fiber 2.1, Sugar 19.2, Protein 27.3

APRICOT-STUFFED PORK TENDERLOIN



Apricot-Stuffed Pork Tenderloin image

"The cheese in this festive dish adds a nutty flavor and creamy texture," writes Agnes Ward from Stratford, Ontario. "This is definitely an entree two will enjoy-I know we do."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 9

1 pork tenderloin (3/4 pound)
1/3 cup shredded Gruyere or Swiss cheese
1/4 cup thinly sliced dried apricots
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 tablespoon butter, melted

Steps:

  • Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 374 calories, Fat 17g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 463mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 40g protein.

SPICY AIR FRYER PORK CHOPS WITH APRICOT GLAZE



Spicy Air Fryer Pork Chops with Apricot Glaze image

A combination of chili powder and other herbs and spices make a spicy rub for pork chops. Brush with a spicy-sweet glaze in the last 2 minutes of cooking, and take the extra glaze to the table for even more goodness. We enjoyed these chops with simple sauteed zucchini and steamed white rice.

Provided by Bibi

Time 3h

Yield 4

Number Of Ingredients 16

4 cups water
2 tablespoons kosher salt
2 tablespoons white sugar
4 (5 ounce) bone-in center loin pork chops, about 3/4-inch thick
1 teaspoon chili powder, or to taste
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon white pepper
½ cup apricot all-fruit spread
3 tablespoons hoisin sauce
1 (1 inch) piece ginger root, peeled and grated
2 cloves minced garlic
1 ½ teaspoons Asian chili-garlic sauce
½ medium lime, juiced
cooking spray
2 tablespoons finely minced fresh parsley

Steps:

  • Combine water, salt, and sugar in a bowl and stir until the crystals are dissolved. Add pork chops, cover, and refrigerate for at least 2 hours, or up to 4 hours.
  • Remove pork chops from the brine and shake off excess. Discard the remaining brine. Pat chops dry with paper towels and place on a plate or cutting board.
  • Combine chili powder, onion powder, salt, and white pepper in a small bowl. Distribute 1/2 of the rub mixture among the 4 chops and rub to coat the entire surface. Turn the chops and repeat. Allow chops to come to room temperature, about 30 minutes.
  • Meanwhile, combine apricot all-fruit spread, hoisin sauce, ginger, garlic, chili-garlic sauce, and lime juice for the glaze in a medium, microwave-safe bowl.
  • Microwave mixture on high for 3 minutes, stirring halfway through. Carefully remove glaze and set aside.
  • Preheat air fryer to 400 degrees F (200 degrees C) if recommended by manufacturer. Spray each side of seasoned and rubbed chops with cooking spray.
  • Place chops in the air fryer in a single layer and air-fry for 8 minutes, turning halfway through.
  • Brush the tops of the chops with prepared glaze and air-fry until pork chops are no longer pink in the center, 2 to 3 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Sprinkle chops with minced parsley, and serve with remaining glaze.

Nutrition Facts : Calories 274.6 calories, Carbohydrate 40.1 g, Cholesterol 41.3 mg, Fat 5.8 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 1.8 g, Sodium 3516.6 mg, Sugar 27.3 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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