Best Grilled Monster Pork Chops In Apricot And Curry Marinade Recipes

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PORK CHOPS WITH APRICOT SAUCE



Pork Chops with Apricot Sauce image

"The apricot preserves bring a very special flavor to the pork. I serve it with good old corn bread, which can be made in advance and tastes great with any meat." Patricia Swart - Bridgeton, Nersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

6 boneless pork loin chops (6 ounces each)
1/2 teaspoon garlic pepper blend
1 tablespoon olive oil
1 cup sugar-free apricot preserves
1 tablespoon minced chives
1/4 teaspoon salt

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.

Nutrition Facts : Calories 273 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 169mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

GRILLED PORK CHOPS WITH APRICOT-MUSTARD GLAZE



Grilled Pork Chops With Apricot-Mustard Glaze image

Make and share this Grilled Pork Chops With Apricot-Mustard Glaze recipe from Food.com.

Provided by ElizabethKnicely

Categories     Pork

Time 30m

Yield 4 pork chops, 4 serving(s)

Number Of Ingredients 7

1/3 cup apricot preserves
1 teaspoon gulden's spicy brown mustard
1 teaspoon la choy soy sauce
4 pork chops, 1/2-inch thick (6 ounces each)
2 teaspoons pure wesson canola oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

  • Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork.
  • Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
  • Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.

PORK CHOPS WITH APRICOT GLAZE



Pork Chops with Apricot Glaze image

This quick recipe is fantastic! The seasonings add just the right amount of flavor, and the apricot preserves offer a touch of sweetness. The glaze is also tasty on grilled chicken. -Kathy Harding, Richmond, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
6 boneless pork loin chops (6 ounces each)
1 cup apricot preserves
2 tablespoons hoisin sauce
1/2 teaspoon crushed red pepper flakes
2 green onions, chopped
3 tablespoons chopped unsalted peanuts

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.

Nutrition Facts : Calories 399 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 549mg sodium, Carbohydrate 39g carbohydrate (21g sugars, Fiber 1g fiber), Protein 34g protein.

CURRIED APRICOT PORK CHOPS



Curried Apricot Pork Chops image

Found this recipe (& somehow tweaked it a bit!) in the Taste of Home June/July 2010 cooking magazine.

Provided by Sydney Mike

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 tablespoons apricot nectar
2 tablespoons apricot preserves
1 tablespoon honey dijon mustard
1 tablespoon reduced sodium soy sauce
1 teaspoon curry powder
2 boneless pork loin chops
1/4 teaspoon lemon pepper
1 1/2 teaspoons canola oil
1/2 cup dried apricot, sliced
2 green onions, sliced thin

Steps:

  • In a small bowl, combine apricot nectar, apricot preserves, Dijon mustard, soy sauce & curry powder. Mix well, then set aside.
  • Sprinkle chops with lemon pepper, then, in a small nonstick skillet, cook the chops in oil for 5 to 7 minutes on each side or until a meat thermometer reads 145 degrees F (Make that 160 degrees, if you're an ol-fashioned cook!). Remove chops & set them aside.
  • Add apricots & onions to the pan & cook, stirring, for 2 minutes.
  • Stir in the nectar mixture, then return chops to the pan & heat through, spooning the sauce over the top of the chops. Cook until sauce is slightly thickened.
  • At that point, eat & enjoy!

Nutrition Facts : Calories 464, Fat 16.6, SaturatedFat 4.8, Cholesterol 124, Sodium 370.1, Carbohydrate 37.8, Fiber 3.3, Sugar 28.6, Protein 42

APRICOT HABANERO PORK CHOPS



Apricot Habanero Pork Chops image

Provided by Jeff Mauro, host of Sandwich King

Time 50m

Yield 4 servings

Number Of Ingredients 14

4 bone-in center-cut pork chops
Kosher salt and freshly ground black pepper
1 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon grated ginger
2 cloves garlic, grated on a rasp grater
1 orange, zested and juiced
1/2 to 1 habanero pepper, seeded and diced
Vegetable oil, for the grill grates
1 tablespoon chopped fresh mint
1 green apple, peeled, cored and finely diced
1 red bell pepper, finely diced
1 scallion, thinly sliced on the bias
1 lime, zested and juiced

Steps:

  • For the pork chops: Season the pork chops with salt and pepper; set aside while making the glaze.
  • Add the apricot preserves, soy sauce, ginger, garlic, orange zest and juice and habanero to a small pot and bring to a simmer. Simmer until the sauce is reduced and thickened, 10 to 15 minutes; let cool. Divide the glaze between 2 bowls, reserving 1 bowl for basting and one for serving with the cooked chops.
  • Preheat a grill to medium-high heat. Coat the grates with plenty of vegetable oil to help create a nonstick surface.
  • Using a brush, coat the chops with the first round of glaze. Place them on the grill glazed-side down and grill without moving until the glaze begins to caramelize, about 5 minutes. Brush the tops with glaze, flip the chops, brush the other side with more glaze and continue cooking until the chops are caramelized, charred and sticky and the internal temperature registers 135 degrees F, another 7 to 10 minutes. Discard the basting glaze. Let the chops rest for 5 to 10 minutes, coating them once with the reserved serving glaze while resting.
  • For the relish: Combine the mint, apple, bell pepper, scallion and lime zest and juice in a bowl and toss to coat.
  • Top the pork chops with some green apple relish and serve with the remaining serving glaze and relish.

APRICOT-GLAZED PORK CHOPS



Apricot-Glazed Pork Chops image

This is a great recipe given to me by a close friend who never has enough time to cook for her family. It's quick and easy to prepare and cook, allowing you to have a yummy dinner on the table in no time. The sauce goes very well with a side of rice, too. Enjoy!

Provided by EV9/24/06

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 20m

Yield 4

Number Of Ingredients 6

⅓ cup apricot preserves
⅓ cup fruity white wine, such as Gewurztraminer
½ teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4 boneless pork chops, 1/2 inch thick

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.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 18.9 g, Cholesterol 63.1 mg, Fat 18.8 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 5.2 g, Sodium 54.2 mg, Sugar 13 g

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