Best Pork Chops With Chili Apricot Glaze Recipes

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.

SPICY AIR FRYER PORK CHOPS WITH APRICOT GLAZE

Steps:

• Combine water, salt, and sugar in a bowl and stir until the crystals are dissolved. Add pork chops, cover, and refrigerate for at least 2 hours, or up to 4 hours.
• Remove pork chops from the brine and shake off excess. Discard the remaining brine. Pat chops dry with paper towels and place on a plate or cutting board.
• Combine chili powder, onion powder, salt, and white pepper in a small bowl. Distribute 1/2 of the rub mixture among the 4 chops and rub to coat the entire surface. Turn the chops and repeat. Allow chops to come to room temperature, about 30 minutes.
• Meanwhile, combine apricot all-fruit spread, hoisin sauce, ginger, garlic, chili-garlic sauce, and lime juice for the glaze in a medium, microwave-safe bowl.
• Microwave mixture on high for 3 minutes, stirring halfway through. Carefully remove glaze and set aside.
• Preheat air fryer to 400 degrees F (200 degrees C) if recommended by manufacturer. Spray each side of seasoned and rubbed chops with cooking spray.
• Place chops in the air fryer in a single layer and air-fry for 8 minutes, turning halfway through.
• Brush the tops of the chops with prepared glaze and air-fry until pork chops are no longer pink in the center, 2 to 3 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Sprinkle chops with minced parsley, and serve with remaining glaze.

APRICOT PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the pork chops into a casserole dish. Mix onion soup mix, Russian dressing and apricot preserves together.
• Pour mixture over chops and bake for 1 hour.

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.

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.

APRICOT GLAZED PORK CHOPS

Steps:

• Preheat grill to med-hot fire.
• In a small pan, combine the jam and vinegar. Over a low heat, cook until jam melts. Stir the mixture constantly.
• Add the soy sauce, ginger, garlic, cayenne pepper. Remove from heat. Separate the glaze into 2 small containers, and set aside. (One will be to glaze the pork chops as they are cooking, and the other will be to put on your chops at the table).
• Trim pork chops. Lightly brush chops with oil.
• Add pepper.
• Place chops on a well-oiled grill.
• Brush glaze on one side of chops, flip over chops, and cook 2-3 minutes.
• Brush glaze on the other side, flip the chops over, and cook 2-3 more minutes on that side. (Throw the leftover glaze from this dish away).
• Cut center to check for doneness. You want a light pink blush near the bone.
• Add salt at the table.
• Use remaining container of glaze on chops at the table.

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.