Parmesan Mustard Chops With Apricot And Jalapeno Sauce Recipes

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PAN-SEARED PORK CHOPS WITH APRICOT DIJON MUSTARD SAUCE



Pan-seared Pork Chops with Apricot Dijon Mustard Sauce image

This recipe for golden-brown, pan-seared pork chops livened with an apricot and Dijon mustard sauce is to die for. Tender, meaty, sweet, and savory, these pork chops are the perfect weeknight dinner, but they're definitely nice enough for any special occasion.

Provided by Carlos Leo

Categories     Dinner

Time 15m

Yield 4

Number Of Ingredients 9

4 boneless, 1" thick pork chops
¼ to ½ teaspoon sea salt available in our online shop
¼ teaspoon ground black pepper
2 teaspoons Ladi Extra Virgin Olive Oil available in our online shop
3/4 cup unsalted chicken stock
6 Tablespoons L'Epicurien Apricot Preserve available in our online shop
5 Tablespoons apple-cider vinegar
4 teaspoons Edmond Fallot Traditional Dijon Mustard available in our online shop
4 teaspoons finely chopped fresh sage

Steps:

  • both sides of the pork with sea salt and pepper.
  • the olive oil in a large skillet over medium-high heat until it is shimmering. Add the chops and cook the first side for four minutes. Turn over the chops and cook the other side for three minutes or until the internal temperature reaches 140°F. Remove chops to a plate and cover with aluminum foil to rest while you make the apricot-mustard sauce.
  • the heat to low, and to the pan you just cooked the pork chops, add the stock and stir to scrape any browned bits from the bottom of the pan. Cook until the liquid is reduced by half, then add the apricot preserves, vinegar, mustard, and sage, and whisk until smooth. Add in the pork and any juices from the plate, and season the sauce to taste with salt and pepper. Serve the chops with the sauce.

Nutrition Facts : ServingSize 1 1" thick boneless chop, Calories 383 calories, Sugar 13.1 g, Sodium 422.5 mg, Fat 11 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 20 g, Fiber 0.4 g, Protein 47.5 g, Cholesterol 132.3 mg

APRICOT-MUSTARD GLAZE



Apricot-Mustard Glaze image

Provided by Food Network

Categories     condiment

Time 5m

Yield about 3 tablespoons

Number Of Ingredients 4

2 tablespoons apricot jam or preserves
2 teaspoons stone-ground mustard
2 teaspoons apple cider vinegar
Freshly ground black pepper

Steps:

  • Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
  • Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

JALAPEñO GRILLED PORK CHOPS



Jalapeño Grilled Pork Chops image

Juicy jalapeños offer discernible heat, but they have a higher purpose beyond that: They provide welcome freshness with their distinct vegetal flavor. When blitzed with aromatic cilantro stems and plenty of garlic, jalapeños transform into a punchy marinade that flavors and tenderizes pork chops gloriously, and tinges them a bright Reptar-Bar green, too. That brilliant color, evidence of the chlorophyll in the peppers and herbs, stays vibrant even after a fiery kiss on the grill.

Provided by Eric Kim

Categories     dinner, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

5 large jalapeños, stemmed
5 large garlic cloves, peeled
1 bunch cilantro stems, cut into 1-inch pieces (about 1 packed cup)
2 tablespoons rice vinegar
1/2 cup olive oil, plus more for cooking
1 tablespoon kosher salt (Diamond Crystal)
2 teaspoons granulated sugar
8 thin-cut, bone-in pork loin chops (1/2-inch thick)
1 large jalapeño, thinly sliced into rings
1 small red onion, thinly sliced into rings
1/3 cup rice vinegar
1 teaspoon kosher salt (Diamond Crystal)
2 tablespoons granulated sugar
Cilantro leaves and tender stems, for garnish
Cilantro rice or cooked white rice, for serving (optional)

Steps:

  • Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.
  • While the chops marinate, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to medium-high.
  • Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.
  • Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates. (If using a gas grill, close the lid between flips.) Alternatively, cook the chops on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the chops, with the marinade clinging to them, to the pan. Sear until browned and caramelized at the edges and no longer pink in the middle, 3 to 4 minutes per side. Discard any remaining marinade.
  • Serve the chops with the relish and cilantro on top. If you'd like, serve rice alongside.

NORTH OF THE BORDER APRICOT JALAPENO CHUTNEY



North of the Border Apricot Jalapeno Chutney image

Provided by Food Network

Time 43m

Yield about 24 ounces

Number Of Ingredients 9

1 packet salsa seasoning mix
1 (6-ounce) package dried apricots, chopped
3/4 cup sugar
1 cup vinegar
1 cup sweet or red onion, chopped
3/4 cup apples or pears, chopped
1 teaspoon mustard seed
1/2 teaspoon cinnamon
1 cup water

Steps:

  • Combine all ingredients into a saucepan and bring to a boil. Turn the heat down and simmer for 30 minutes with the lid on. Let cool. Chill in the refrigerator for a couple of hours or overnight. Serve on turkey sandwiches or with pork chops. It is a good condiment with outdoor cooking.

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