Best Pork Chops And Apricots Recipes

"STUFFED" PORK CHOPS WITH SAUSAGE AND APRICOTS

Steps:

• Preheat a large skillet over medium high heat. Preheat the oven to 350 degrees F.
• Season chops with salt and pepper. Add 2 tablespoons extra-virgin olive oil to hot skillet then add the chops and sear to caramelize the meat on each side, 1 to 2 minutes. Transfer chops to a pan or casserole dish and add 1/2 cup chicken stock to help the meat remain moist while it finishes cooking ¿ just eyeball the amount. Loosely cover the dish or pan with foil before placing in the oven. Roast for 15 to 20 minutes as you make the stuffing.
• Return pan to the stove and add another tablespoon extra-virgin olive oil. Add Italian sausage and crumble it as it browns. Add celery and onions and cook 2 or 3 minutes then add red bell pepper and apricots. Cook 2 minutes, then add parsley and sage and another 1/2 cup of chicken stock. Reduce heat and cook stuffing 5 or 6 minutes longer until apricots are tender and plump. Add a splash of chicken stock and 1/4 cup heavy cream to moisten stuffing.
• To serve, remove chops from oven. Place 4 chops on individual plates or on a platter. Mound sausage and vegetables on first chop, then top with second chop and pour gravy down over the top of stacked chops and filling. The pan drippings may also be added to the gravy to stretch the amount.

CROCK POT PORK CHOPS WITH APRICOTS AND PRUNES

Steps:

• In large skillet, heat oil over medium-high heat; brown pork chops.
• Transfer to crock pot.
• Add onions, garlic, apricots and prunes to pork chops.
• Whisk together orange juice, chicken stock, cumin, paprika, coriander, cinnamon, salt and pepper; add to crock pot.
• Cover and cook on LOW for 6 to 8 hours, or until meat is tender.
• Remove pork chops to plate and keep warm.
• Increase heat to High; cover and cook for about 5 minutes or until sauce is slightly thickened.
• Serve with chops.

PORK CHOPS BRAISED WITH WINE, PRUNES AND APRICOTS

Steps:

• 1. Season pork chops with salt and pepper. Dredge in flour, shaking off excess. Heat oil in a large dutch oven over medium high heat. Add half of the pork chops; cook until brown - approx. 3 minutes per side. Transfer to paper towels to drain. Repeat with remaining pork chops.
• 2. Drain all but 2 tbsp. oil and add sliced onions. Saute until light brown, about 5 minutes
• 3. Place chops over onions - add broth and wine. Bring to a simmer - then reduce heat to medium low and cover. Simmer about 15. Add fruit; cover and simmer until pork is very tender, about 45 minutes.
• 4. Using a slotted spoon, arrange onions and fruit around pork chops. Tent with foil to keep warm.
• 5. Boil cooking liquid until thickened slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Spoon sauce over pork and top with chopped fresh parsley.

"STUFFED" PORK CHOPS WITH SAUSAGE AND APRICOTS

Steps:

• Preheat a large skillet over medium-high heat. Preheat the oven to 350°F.
• Season the chops with salt and pepper. Add 2 tablespoons of the EVOO to the hot skillet, then add the chops to sear and caramelize the meat on each side, a minute or two. Transfer the chops to a pan or casserole dish and add about 1/2 cup of the chicken stock to help the meat remain moist while it finishes cooking-just eyeball the amount. Loosely cover the dish or pan with foil before placing in the oven.
• Start the Sautéed Yellow Squash, page 146, then move back to the stuffing in this recipe.
• Return the skillet to the stove and add the remaining tablespoon of EVOO. Add the sausage and crumble it as it browns. Add the celery and onion and cook for 2 or 3 minutes, then add the bell pepper and apricots. Cook for 2 minutes, then add the parsley and sage and another 1/2 cup chicken broth. Reduce the heat and cook the stuffing for 5 or 6 minutes longer, until the apricots are tender and plump. Remove the stuffing to a small bowl, scraping the pan free of as much food as possible, then return the same skillet to moderate heat. Add the butter to the skillet. When the butter melts, add the flour and whisk. Cook the flour with the butter for 1 minute, then add the remaining cup of broth. Bring both to a bubble, then stir in the heavy cream-eyeball it. Bring the gravy to a bubble. Add a pinch of nutmeg and black pepper and simmer for 5 minutes to thicken a bit.
• To serve, remove the chops from oven. Place 4 chops on individual plates or on a platter. Mound the sausage and vegetables on the chops, then top each with a second chop and pour gravy down over the top of stacked chops and stuffing. The pan drippings may also be added to the gravy to stretch the amount.

PORK CHOPS AND APRICOTS

Steps:

• Wash the pork chops and pat dry. Season the chops liberally with salt, pepper, paprika and ground ginger. Roll the seasoned chops in the breadcrumbs till well coated and set aside for a few minutes. Melt 2 tablespoons of the butter in a large saute pan and saute the onions for about 5 minutes over medium-high heat till they soften and begin to brown. Place the onions in a bowl and set aside. Melt the remaining 2 tablespoons of butter in the same saute pan and brown the pork chops on both sides (you may need to do this in 2 batches.) Place the pork chops in a single layer in a large casserole or roasting pan. Drain the can of apricots, reserving the syrup and dot each pork chop with one or two apricot halves. Return the pan to the stove and deglaze with the sherry. Stir in the tomato paste and the reserved syrup from the canned apricots. Add the onions and mix well. Pour this mixture over the pork chops. Cover the casserole with aluminum foil and bake in the oven at 350 degrees F for about 35 - 45 minutes or until pork chops are cooked through. Serve with mashed potatoes and your choice of salad or fresh vegetables. Quite an elegant dish!