Braised Pork Chops With Apricots Recipes

BRAISED PORK WITH APRICOTS AND BEER

Steps:

• Preheat the oven to 325°F. Heat the oil in a large Dutch oven over high heat. Sprinkle the pork with salt and pepper; working in two batches, brown the pork on all sides, 10 to 12 minutes total. Transfer the pork to a platter and set aside.
• Add the carrots, celery, onions and garlic to the pot. Cook until the onions are tender, about 8 minutes. Stir in the flour. Cook for 1 minute more.
• Pour in the beer and return the pork and collected juices to the pot. Add the apricots and thyme sprigs. Bring to a simmer, cover the pot and place in oven for 45 minutes. Remove the lid and continue cooking until the meat is very tender, about 45 minutes longer. Skim off and discard any fat. Discard the thyme sprigs. Season with salt and pepper. Slice or shred the pork and serve with the sauce over egg noodles.

PEACHY PORK CHOPS

Steps:

• Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
• Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!

CRISPY APRICOT PORK CHOPS

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.

BRAISED PORK CHOPS

Steps:

• Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
• Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
• Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

HONEY APRICOT PORK CHOPS

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.

EASY APRICOT PORK CHOPS

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.

BRAISED PORK CHOPS WITH APRICOTS

Steps:

• In a heavy skillet heat the oil over moderately high heat till it is warm but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and transfer them to a plate. Add in 1 Tbsp. of the butter to the skillet and in it cook the shallot, the cumin, the grnd coriander, the zest, and the gingerroot over moderately low heat, stirring, till the shallot is softened. Add in the wine, the broth, and the apricots, bring the liquid to a simmer, and in it braise the pork chops, covered, over moderately low heat for 20 min, or possibly till they are tender. Transfer the chops to a serving plate with a slotted spatula and keep them hot. In a small bowl stir together well the remaining 1/2 Tbsp. butter, softened, and the flour till the mix is well combined, add in the beurre manie to the braising liquid, and bring the sauce to a boil, stirring. Simmer the sauce for 1 to 2 min, or possibly till it is thickened, stir in the fresh coriander and salt and pepper to taste, and pour the sauce over the pork chops. Serves 2.