Pork Chops With Mixed Dried Fruit Recipes

PORK CHOPS WITH DRIED FRUIT (SKILLET)

Steps:

• Brown chops in skillet, over low heat, on both sides and pour off drippings.
• Combine water, vinegar, brown sugar, and seasonings.
• Mix well and pour over the chops.
• Add the spricots and prunes and cover.
• Continue cooking for about 40 minutes or until chops are tender.
• Remove from skillet to a serving platter and set aside.
• Add water slowly to cornstarch in small cup, stirring to blend.
• Gradually add this to the skillet and stir until thickened and well combined; about 5 minutes.
• Pour over the chops and serve.

PORK CHOPS W/DRIED CHERRY SAUCE

Steps:

• Place 2 cups stock, the dried cherries and balsamic vinegar in a small saucepan over medium heat and simmer gently until the sauce is reduced by half.
• Set aside.
• Twenty minutes before serving, sprinkle each side of each pork chop with salt and pepper.
• Place the olive oil and butter in a medium-sized saute pan and heat until the bubble subside.
• Place each chop carefully in the pan so they are not touching.
• Leave them to brown without moving for 2 to 3 minutes.
• When the chops are a brown, turn with tongs and brown the other side.
• Remove the chops from the pan, pour off any fat, add 1/2 cup chicken stock.
• Return the chops to the pan, place over low heat, cover, and cook gently for 3-4 minutes, until the chops are just firm when pressed with a finger.
• Remove the chops and keep warm.
• Add the balsamic-dried cherry mixture to the saute pan and bring to a boil.
• Let the sauce simmer for 5 minutes - it should coat the spoon again.
• Taste, add salt and pepper to taste.
• Place the chops on warm dinner plates; spoon over the dried cherry sauce.
• Garnish with sprigs of watercress or Italian parsley.

CROCK POT PORK CHOPS WITH DRIED FRUIT

Steps:

• Place pork in 4-5 quart crock pot slow cooker.
• Layer dried fruit evenly over pork.
• Mix brown sugar, marmalade, vinegar, ginger and nectar,.
• Pour evenly over pork and fruit in crock pot.
• Cover and cook on low heat setting 6-7 hours or until pork is slightly pink when cut near bone.
• Remove pork and fruit from crock pot with slotted spoon, Cover and keep warm.
• Pour juices from slow cooker into 1 quart saucepan.
• Mix cornstarch and water.
• Stir into juices in saucepan.
• Cook over high heat 4-6 minutes , stirring constantly, until thickened and bubbly Serve with pork and fruit.

SLOW-COOKER TROPICAL PORK CHOPS

Steps:

• In a 3-qt. slow cooker, combine the first 5 ingredients. Add pork, arranging chops to sit snugly in fruit mixture. Cook, covered, on low until meat is tender (a thermometer inserted in pork should read at least 145°), 3-4 hours., In a small bowl, mix remaining ingredients. To serve, remove pork chops from slow cooker. Using a slotted spoon, serve fruit over pork. Sprinkle with herb mixture.

PORK CHOPS WITH MIXED DRIED FRUIT

Steps:

• Place pork in 3 1/2- or 6-quart slow cooker. Layer dried fruit evenly over pork. Mix brown sugar, marmalade, vinegar, ginger and nectar; pour over pork and fruit.
• Cover and cook on low heat setting 6 to 7 hours or until pork is slightly pink when cut near bone.
• Remove pork and fruit from cooker, using slotted spoon; cover and keep warm.
• Skim fat from pork juices in cooker if desired. Pour juices into 1-quart saucepan. Mix cornstarch and water; stir into juices. Cook on high heat 4 to 6 minutes, stirring constantly, until thickened and bubbly. Serve sauce with pork and fruit.