Apricot Habanero Pork Chops Recipes
APRICOT PORK WITH HABANERO SAUCE
Provided by tpogue
Time 29m
Yield 4
Number Of Ingredients 15
Steps:
- Rub the tenderloin with 1/2 teaspoon of oil then season with salt and pepper. Whisk together the apricot, mustard and orange juice. Place the tenderloin on a hot grill, and sear all sides. Grill, brushing often with the glaze, until just cooked through, 4 to 5 minutes per side. Let tenderloin rest 5 minutes before slicing. Serve with the sauce below. Habanero Sauce: Heat the oil in a heavy skillet over medium-high heat. Add the onion, garlic, habanero, cumin, salt and pepper. Cook, stirring, until soft, about 5 minutes. Add the orange and lime juice, and bring to a boil. Cook until reduced by half. Whisk in the cilantro and season to taste with salt and pepper.
Nutrition Facts :
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.
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- Season both sides of the pork chops with garlic salt and the Kentucky rub seasoning. If you have other seasonings you'd like to use, feel free to mix it up.
- Pour hot water into a large container or stockpot, attach your sous vide cooker, then set the temperature to 140ºF.
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- Combine preserves, vinegar and water in a measuring cup or bowl. Use a fork to break up any chunks of apricot. Add garlic and thyme, and mix to combine. Set aside.
- Pat chops dry with a paper towel and season generously on both sides with salt and pepper. Heat oil in a large sauté pan over medium-high flame until quite hot. Brown chops on one side, about 4 minutes. Turn chops, reduce heat to medium and cook about 3 minutes. Transfer chops to a plate—they don’t need to be completely cooked through yet, they will go back in the pan.
- Add apricot preserve mixture to the pan and cook, scraping up any browned bits, for about 2 minutes. Return chops to pan and let sauce cook down slightly as chops finish cooking, turning to coat on both sides.
- When the sauce reaches a consistency you like (you can see from the photo, I was impatient and let it be thin), plate the chops and spoon additional sauce over them. Serve.
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