Apricot Dijon Pork Chops Recipes

Steps:

• In a small saucepan over low heat, cook and stir preserves and mustard until preserves are melted; set aside. , Place pork chops on a lightly greased broiler pan; broil 4-5 in. from the heat for 4 minutes. Brush with half of the glaze; turn chops. Broil 4-5 minutes longer; brush with the remaining glaze. or until a thermometer reads 145°. Let stand 5 minutes before serving. Top with onions. Serve with rice.

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 ;)

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.

Steps:

• In a small bowl, combine the preserves, dressing and mustard. Pour 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let stand for 5 minutes before serving.

Steps:

• Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
• Tear bread into large pieces; place in food processor. Pulse until large crumbs form. Drizzle with oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups crumbs).
• Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.
• Transfer pork, coated side up, to prepared baking sheet. Bake until crust is golden and pork is opaque throughout (meat should register 150 degrees.on an instant-read thermometer), 14 to 16 minutes. Serve immediately.

Steps:

• Whisk together jelly and mustard in a small saucepan. Heat on medium low, covered, stirring occasionally.
• Rub both sides of pork chops with olive oil, sprinkle with salt.
• Broil pork chops for 10 minutes.
• Flip and brush on jelly mixture, broil for 5 more minutes or until done (160 degrees internal temperature).

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.