Golden Pork And Apricot Casserole Recipes

SLOW COOKER PORK WITH APRICOTS

Steps:

• Heat 1 teaspoon olive oil in a large non-stick skillet over medium-high heat.
• Season pork chops evenly with 1/4 teaspoon salt and black pepper; cook in the hot skillet until browned, about 2 minutes per side. Transfer chops to a plate, retaining drippings in the skillet.
• Heat remaining teaspoon olive oil in the retained drippings; add onions and season with remaining salt. Saute onions until golden brown, about 10 minutes.
• Spread about half the cooked onions and half the sliced apricots into the bottom of a slow cooker crock. Lay pork chops atop the onion and apricots. Layer remaining onion and apricots over the pork chops; add pineapple juice, ginger, thyme, and cinnamon stick.
• Cook on Low until the pork is fork-tender, 6 to 8 hours (or on High for 3 to 4 hours). Remove and discard cinnamon stick. Sprinkle cilantro over the mixture.

BRITISH PORK AND CIDER CASSEROLE RECIPE

Steps:

• Heat the oven to 325 F / 170 C / Gas 3.
• Heat a large flameproof casserole over medium heat. Add half of the butter and heat to foaming. Add half of the cubed pork and fry for 10 minutes until golden and brown, stirring from time to time. Take care not to burn. Remove the cooked pork and repeat with the remaining butter and pork.
• Heat a frying pan until hot and dry fry the bacon until crisp. Remove and set aside. Fry the onion, celery, and shallots in the same pan until slightly soft.
• Place all the vegetables, bacon, and pork in the casserole. Add the cider and stock, bring to a gentle simmer on the stovetop then cover with a tight-fitting lid and place in the heated oven. Cook for 2 hours or until the pork is tender. Check from time to time to make sure the liquid hasn't dried out. When cooked, remove from the oven.
• Mix the cornstarch with the water to form a thick paste. Add the paste plus the mustard, tarragon, and crème fraîche to the casserole dish and stir thoroughly.
• Gently cook on the stovetop until the sauce has thickened slightly. Serve. Note: This casserole is flavored with tarragon, a lovely combination with pork, but use the softly flavored French tarragon variety or the dish will be overpowered. You can substitute the tarragon with your favorite herb although, if using stronger herbs, you might want to reduce the quantity, especially if it's sage or rosemary, as these also would overpower the dish.

PORK WITH SPICED APRICOTS

Steps:

• Heat the grill to medium and put the pork steaks on to a large baking tray lined with foil to catch the juices. Brush with a little oil and season to taste. Arrange the apricots around the pork, cut side up. Dot the apricots with the butter, then sprinkle with the chilli and sugar.
• Grill for 15 mins, turning the pork over half way through, until cooked and golden and the apricots are soft and sticky, but still holding their shape. Serve the apricots alongside the pork, drizzled with any sticky juices - great with vegetables and mash.

APRICOT BARLEY CASSEROLE

Steps:

• In a large skillet, saute nuts in 2 tablespoons butter until lightly browned; remove and set aside. In the same skillet, saute the barley and onions in remaining butter until onions are tender. Add broth; bring to a boil. Stir in the apricots, raisins and reserved nuts. , Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 325° for 1-1/4 hours or until barley is tender.

GOLDEN PORK AND APRICOT CASSEROLE

Steps:

• Trim excess fat from pork chops.
• Cook without any added fat in a large, heavy or non stick pan until lightly browned.
• Add the onion and capsicums to the pan and stir over moderate heat for 5 minutes.
• Stir in curry powder and the flour.
• Add the stock, stirring, then add the apricots and mustard.
• Cover and simmer for 25- 30 minutes, until tender.
• Adjust the seasoning and serve hot.
• Nice with rice or mashed potatoes.
• (Can substitute lamb chops instead of pork).

PORK STEW WITH APRICOTS AND PRUNES

Steps:

• Preheat oven to 350°F. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large Dutch oven or casserole over medium-high heat. Add pork in batches and cook until brown, stirring occasionally, about 4 minutes. Transfer to bowl using slotted spoon.
• Add onions and garlic to same pan and cook until tender, stirring occasionally, about 10 minutes. Add flour and stir 3 minutes. Mix in broth, cider, beer, mustard, coriander, cinnamon and salt and bring mixture to boil. Return pork and any juices in bowl to Dutch oven. Stir in apricots and prunes. Cover and bake 1 hour. Remove lid from Dutch oven and continue baking until pork is tender and liquid is reduced to sauce consistency, about 45 minutes longer. Season with salt and pepper.

APRICOT CASSEROLE

Steps:

• Drain apricots, reserving 3/4 cup juice. Place apricots in a greased 11x7-in. baking dish. melt 1/2 cup butter; add the brown sugar, flour and reserved juice. Pour over apricots., Bake, uncovered, at 350° for 20 minutes. melt remaining butter; toss with crackers crumbs. Sprinkle over top. Bake 15-20 minutes longer or until golden brown.