Best Apricot Dijon Pork Chops Recipes

PAN-SEARED PORK CHOPS WITH APRICOT DIJON MUSTARD SAUCE

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.

APRICOT-GLAZED PORK CHOPS

Steps:

• Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
• Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

PORK CHOPS WITH APRICOT SAUCE

Steps:

• Sprinkle pork with garlic pepper blend. In a large nonstick skillet coated with cooking spray, brown chops in oil on each side. , Combine the preserves, chives and salt; spoon over chops. Reduce heat; cover and cook until a thermometer reads 145°, 5-6 minutes. Let stand for 5 minutes before serving. Serve with sauce.

APRICOT DIJON PORK CHOPS

Steps:

• 1. IN A SMALL BOWL COMBINE MAYO, MUSTARD, LEMON JUICE, APRICOT PRESERVES, GREEN ONIONS N SOY SAUCE CRUSHD RED PEPPER...MIX UNTIL SMOOTH N SET ASIDE.
• 2. HEAT OLIVE OIL IN LARGE PAN THEN ADD PORK CHOPS N COOK ON HIGH UNTIL BROWND ON BOTH SIDES.
• 3. LOWER TO A SIMMER N ADD MAYO/MUSTARD MIXTURE N WARM THRU SPOONN OVER CHOPS...5 MIN...ENJOY ;)

PORK CHOPS WITH APRICOT GLAZE

Steps:

• Mix ginger, salt, garlic powder and pepper; rub onto both sides of chops. In a small saucepan, combine preserves, hoisin sauce and pepper flakes; cook and stir over medium heat until blended. Reserve 1/2 cup for brushing chops after grilling., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill pork, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with remaining sauce during the last 4 minutes of cooking. Let stand 5 minutes before serving. Brush chops with reserved sauce; sprinkle with green onions and peanuts.

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.