Apricot Curry Pork Steaks Crock Pot Or Not Recipes

Steps:

• Combine apricot nectar, curry powder, and garlic powder and set aside.
• Sprinkle pork steaks with salt and pepper.
• Heat olive oil in skillet over medium heat and brown pork steaks on both sides, 2-3 minutes per side.
• CROCKPOT OPTION:.
• Dump dried apricots into crock pot and place pork steaks over apricots.
• Pour nectar mixture over pork.
• Cover and cook on high for 4 hours.
• STOVE TOP OPTION:.
• After meat is browned add dried apricots and nectar mixture to skillet.
• Bring to a boil, then reduce heat and simmer uncovered about 20 minutes, or until meat is tender.

Steps:

• Place onion slices in the bottom of a crock pot.
• Brown pork roast in a skillet on all sides.
• Place roast on onion slices.
• In a bowl, mix apricot preserves with horseradish sauce; pour over roast in crock pot.
• Cook on low for 8-10 hours.

Steps:

• In a 3-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until meat is tender. , Increase heat to high. In a small bowl, combine cornstarch and water until smooth; stir into slow cooker. Cover and cook for 30 minutes or until thickened, stirring once. , Serve with rice if desired. Sprinkle with raisins and coconut.

Steps:

• If using the carrots, place them on the bottom of your slowcooker.
• Next, put the boneless pork roast in the slowcooker.
• In a small bowl, whisk together all remaining ingredients until well-blended.
• Pour sauce mixture over pork.
• Cover and cook on low for 7-8 hours or until pork juices are no longer pink and tests done w/ thermometer.

Steps:

• Mix broth, preserves, onion and mustard in slow cooker.
• Add pork and turn to coat.
• Cover and cook on low 8-9 hours or until done.
• Is good served with steamed broccoli and carrots, baked potato and warm dinner rolls.

Steps:

• In a small bowl, combine the first five ingredients; set aside., Sprinkle pork chops with salt and pepper. In a small nonstick skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Add apricots and onions to the pan; saute until onions are tender. Stir in nectar mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with pork chops.

Steps:

• Fry the onion in the sunflower oil in a heavy pan until deep golden in colour.
• Add the pork and fry for further 3 mins stirring.
• Add the crushed garlic and fry for further 2 minutes.
• Now add the curry powder and cardamon pods and keep stirring until all the spices in the powder have released their scent.
• Add tomato puree and stir well then add enough water to cover all ingredients.
• Add 3/4 can of apricots and all the syrup, chicken bouillon powder, pepper and soy sauce.
• Simmer covered for 11/2 to 2 hours until pork is meltingly tender.
• Add last of apricots, coconut cream and salt if necessary.
• Cook for further 1/2 hour until sauce has thickened, taste again and add lemon juice if needed to balance the sweetness. This curry should be savoury and not too sweet.
• Best cooked the day before serve topped with fresh coriander, basmati rice, finely sliced onion rings soaked in sweet vinegar and fresh mint and diced fresh tomatoes sprinkled with lemon pepper.

Steps:

• In a small bowl, mix seasonings. In a 6-qt. slow cooker, combine vegetables, broth and 2 teaspoons seasoning mixture. Rub remaining seasoning mixture over roast; place over vegetables. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat and vegetables are tender (a thermometer inserted in roast should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Serve with vegetables.

Steps:

• In a large microwave-safe bowl, combine potatoes and 3 tablespoons water. Microwave, covered, on high for 10-12 minutes or until just tender. Drain and transfer to a 6-qt. slow cooker. Add carrots, onion and beef broth. In a small bowl, mix salt, garlic, thyme, sage and pepper; sprinkle half over vegetables., Rub remaining seasoning mixture over roast; place meat over vegetables. Spread half of the preserves over roast. Cook, covered, on low 3-1/2 to 4-1/2 hours or until meat is tender (a thermometer inserted in pork should read at least 145°)., Remove roast from slow cooker; tent with foil. Let stand 15 minutes. Serve with vegetables and remaining preserves.