SLOW-COOKER FRUIT AND PORK STEW
Sweet apples, apricots and plums work well with this stew's robust flavors.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 8
Number Of Ingredients 12
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix pork, parsnips, onion, apricots and plums. Add flour, salt, pepper and cloves; toss until pork, vegetables and fruit are coated. Add broth and cider; mix well.
- Cover; cook on Low heat setting 7 to 9 hours.
- Core apples; cut each into large chunks. Stir apples into stew. Cover; cook on Low heat setting 1 hour longer. Stir well before serving.
Nutrition Facts : Calories 440, Carbohydrate 51 g, Cholesterol 75 mg, Fat 1, Fiber 7 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 33 g, TransFat 0 g
CRISPY APRICOT PORK CHOPS
Apricot jam crust gives the pork chop a little sweeter taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 404 g, Fat 20 g, Protein 37 g
LAMB & APRICOT STEW
A fruity and warming Middle Eastern tagine to be served with couscous and herbs - a speedy casserole with plenty of flavour
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- In a medium-sized pan, heat 1 tbsp of the oil. Season the meat and fry briefly until browned. Remove from the pan and add the remaining oil. Add the onion, garlic and ginger, and fry with a little seasoning. Cook for 5 mins until soft, then add the spice mix, tomato purée, apricots and stock, and return the lamb to the pan. Simmer gently for 25 mins. Serve with warm couscous, mint or coriander leaves, and lemon wedges.
Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 0.69 milligram of sodium
LATVIAN STEW RECIPE
A comforting stew of beer braised pork, caramelized onion, carrots and dried apricots that satisfies all of the senses. If you have time, let it rest overnight in the refrigerator. It's even better the second day."*" See Kitchen Notes for more information or links to special ingredients.You may need to REFRESH page to print or save.
Provided by MJ of MJ's Kitchen
Categories Main Course Pork soups & stews
Time 2h30m
Number Of Ingredients 18
Steps:
- If using bone-in shoulder, remove the bone. Trim the visible fat from the pork and cut into large chunks. Sprinkle generously with salt/pepper.
- Heat half of the olive oil and half the butter in a large Dutch oven over medium low heat.
- When the sizzling on the butter starts to slow down, turn up the heat to medium. Add the pork pieces and brown on 2 sides, about a 1 - 2 minutes per side. You should do this in 2 to 3 batches to keep from overcrowding the pot. Add more oil and butter as needed.
- Transfer browned pork pieces to a bowl.
- Start preheating oven to 350°F.
- Add the onions and garlic to the Dutch oven and reduce heat to medium-low. Cook the onion for 20 - 30 minutes stirring occasionally until the onions start to caramelize (darken). If the onion starts to brown on the edge, turn the heat down a bit.
- Once the onion is a rich brown, add the chile flakes, cinnamon, paprika, coriander, oregano. Stir for 1 minute. Return heat to medium.
- Add the beer and deglaze the pot. Stir in the tomato paste.
- Return the pork pieces to the pot with any liquid that has accumulated in the bowl.
- Add 2 cups water.
- Add the carrots and half of the apricots. Stir to incorporate. Liquid should be a little below the top of the ingredients as shown below. Add more water if needed. Spread the rest of the apricots on top.
- Cover and transfer to oven.
- Bake for 1 hour. Remove from the oven and check meat by using 2 forks to gently pull apart a chunk of pork. The meat is done when the piece easily separates. If meat is not pull apart tender, you'll need to cook another 30 minutes. But before returning to the oven...
- check the liquid level. The liquid should have decreased and started to thicken. If you can't see any liquid then add ½ cup of water. At the end of 1 ½ hours you want the liquid thick and flavorful so, if it doesn't need more liquid, then don't add it. If needed, cover and cook an additional 30 minutes.
- Just before serving, stir in parsley. Serve in large bowls with a crusty baguette.
PORK STEW WITH APRICOTS
This is a hearty stew with tons of flavor, it can also be made in a crockpot. Serve this with crusty bread or basmati rice. This tastes even better the following day! The first time I made this recipe I used 1-1/2 cups apple cider vinegar instead of apple cider, I picked out the meat and had to throw away the rest, please don't make the same mistake, use only apple cider for this or you can use apple juice. This is really good even with omitting the dried apricots, but better with them!
Provided by Kittencalrecipezazz
Categories Pork
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350 degrees.
- Heat oil in a large heavy pot over medium-high heat.
- Add in the cubed pork and brown in batches; transfer to a bowl.
- To the same pot, add in onions, garlic and crushed red pepper flakes; cook, stirring with a wooden spoon until tender (about 8-10 minutes).
- Add in flour and stir with spoon for about 3 minutes.
- Add in broth, apple cider, beer, Dijon mustard, coriander, cinnamon salt and pepper; stir to combine and bring to a boil.
- Add in the chopped carrots and return the browned pork back with any juices from the plate to the pot.
- Cover and place in the oven for about 1 - 1-1/2 hours, or until the pork is tender and the liquid is reduced (add in apricots the last 25 minutes of cooking).
- Season with salt and pepper.
Nutrition Facts : Calories 1420.8, Fat 97.1, SaturatedFat 30.4, Cholesterol 322.1, Sodium 780, Carbohydrate 46.4, Fiber 7.5, Sugar 24.6, Protein 84.7
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.
MOROCCAN LAMB STEW WITH APRICOTS
The lamb gets mellow from cooking until tender, and the warm spices take away any overly "lamby" flavor. The apricots, cilantro, and pine nuts are a wonderful combination. This stew took very little time or effort--very nice for a complex-flavored dish like this. This would be great with crusty bread, served over couscous, or with chickpeas added in for a heartier meal.
Provided by Jasmine
Time 2h25m
Yield 4
Number Of Ingredients 19
Steps:
- Combine lamb, coriander, cumin, paprika, cayenne, cardamom, turmeric, and salt in a large bowl; toss together until lamb is evenly coated.
- Heat oil in a large Dutch oven or tagine over medium heat. Add onions; cook, stirring occasionally until soft and translucent, about 5 minutes. Stir in garlic, ginger, and cinnamon; cook, stirring frequently, until fragrant, about 1 minute. Add seasoned lamb; cook, stirring frequently until light brown, being careful not to caramelize, about 2 minutes. Add chicken stock and bring to a gentle boil over medium heat. Reduce heat to low and simmer, covered, until the lamb is just tender, about 1 hour and 15 minutes.
- Stir in apricots, orange peels, and honey; continue to simmer over low heat, uncovered, until the liquid has thickened slightly and lamb is fork-tender, about 30 minutes. Remove from the heat, discard cinnamon sticks and orange peels.
- Divide evenly among 4 bowls. Garnish each bowl with a tablespoon each of cilantro and pine nuts.
Nutrition Facts : Calories 552.6 calories, Carbohydrate 40.9 g, Cholesterol 125.5 mg, Fat 24.8 g, Fiber 7.4 g, Protein 44.5 g, SaturatedFat 6.5 g, Sodium 1129.7 mg, Sugar 26.1 g
LAMB-AND-APRICOT STEW
This delicious Moroccan stew gets its flavor and fragrance from sweet dried fruit and exotic hints of spicy ginger and cinnamon. Not a fan of lamb? This stew is just as tasty with beef or skinless chicken thighs.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large heavy pot, heat oil over medium-high. Season lamb with salt and pepper and cook, stirring occasionally, until browned, 9 minutes. With a slotted spoon, transfer lamb to a plate. Add onion and garlic and cook until onion is softened, 5 minutes. Return lamb to pot, along with tomatoes, ginger, cinnamon, and 2 cups water; season with salt and pepper. Cover and transfer to oven; cook 45 minutes.
- Stir in apricots, cover, and cook until lamb is tender, 45 minutes more. Serve stew sprinkled with almonds. (To store, refrigerate in an airtight container, up to 3 days.)
Nutrition Facts : Calories 368 g, Fat 13 g, Fiber 3 g, Protein 40 g, SaturatedFat 4 g
GOLDEN PORK AND APRICOT CASSEROLE
Make and share this Golden Pork and Apricot Casserole recipe from Food.com.
Provided by Evie3234
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 377.1, Fat 21.1, SaturatedFat 7.7, Cholesterol 70.6, Sodium 147.2, Carbohydrate 26.5, Fiber 3.2, Sugar 13.8, Protein 21.7
LAMB STEW WITH APRICOTS
Provided by Robert Farrar Capon
Categories dinner, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a deep pot, add the lamb and brown it on all sides (about 10 minutes). Add the onions and cook until transparent. Add the lemon juice, salt, pepper and boiling lamb stock, stir, cover and simmer 1 hour.
- Add the cinnamon, raisins and apricots, cover and simmer 45 minutes, or until the meat is tender. Serve with pilaf.
Nutrition Facts : @context http, Calories 1149, UnsaturatedFat 50 grams, Carbohydrate 16 grams, Fat 116 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 61 grams, Sodium 601 milligrams, Sugar 11 grams, TransFat 0 grams
PORK WITH SPICED APRICOTS
A fruity twist to pork, that's made in just one pan - you could use peaches or nectarines instead of apricots
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 20m
Yield Easily doubled
Number Of Ingredients 6
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.
Nutrition Facts : Calories 326 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 0.34 milligram of sodium
SLOW COOKER LAMB STEW WITH APRICOTS
We saw the basis for this recipe at a 4-H presentation. We adapted it to our taste and love it. The coriander, cumin, cinnamon, allspice, clove, and dried apricot mixture really makes this lamb stew extra special.
Provided by Dari Bailey
Categories Soups, Stews and Chili Recipes Stews
Time 4h35m
Yield 10
Number Of Ingredients 20
Steps:
- Mix flour, paprika, and 1 teaspoon black pepper together in a bowl. Pour over lamb meat and mix. Place in the bottom of a slow cooker.
- Heat olive oil in a skillet over medium-high heat. Saute onion in the hot oil until soft, about 5 minutes. Add jalapeno and garlic; continue to cook and stir until onion starts to brown, about 5 minutes more. Mix in apricots. Add remaining 1 teaspoon black pepper, cumin, coriander, cinnamon, allspice, and clove. Cook and stir, 1 to 2 minutes. Add tomatoes and brown sugar. Mix well.
- Pour mixture over the lamb in the slow cooker. Add potatoes and carrots; stir well. Pour in 1 cup beef broth, or 2 cups for a soupier consistency. Season with salt.
- Cover and cook until carrots and potatoes are tender and lamb is no longer pink, on Low for 8 to 9 hours, or High for 4 to 6 hours.
Nutrition Facts : Calories 326.5 calories, Carbohydrate 45.2 g, Cholesterol 49.4 mg, Fat 7.9 g, Fiber 6.2 g, Protein 20.4 g, SaturatedFat 2.2 g, Sodium 351.1 mg, Sugar 12.5 g
SPICED LAMB STEW WITH APRICOTS
My family loves lamb, especially my son. During his first year of college, he claimed to be a vegetarian. When he came home, I had a pot of this slow-cooked lamb stew simmering on the counter. At dinnertime, my husband and I found only a few shreds of meat left floating in the gravy. My son confessed that he was the culprit! -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, brown lamb in butter in batches. With a slotted spoon, transfer to a 3-qt. slow cooker. In the same skillet, saute onion in drippings until tender. Stir in the apricots, orange juice, broth and seasonings; pour over lamb., Cover and cook on high for 5-6 hours or until meat is tender. Serve with couscous. Sprinkle with chopped apricots if desired.
Nutrition Facts : Calories 404 calories, Fat 17g fat (8g saturated fat), Cholesterol 136mg cholesterol, Sodium 975mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 5g fiber), Protein 38g protein.
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