Curried Apricot Pork Chops Recipes

Steps:

• Place apricots in a food processor or blender; cover and process until coarsely chopped. In a large skillet, brown pork chops in butter over medium-high heat. Add apricots. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until meat juices run clear., Remove the chops and keep warm. Combine cornstarch and cold water until smooth; stir into apricot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Season with salt and pepper. Serve over pork chops.

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!

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:

• 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:

• 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:

• 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.

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.

Steps:

• In a large skillet over medium heat, brown pork chops in 1 tablespoon of butter; drain and set aside. , In the same skillet, saute onion in remaining butter until tender. Add water, apples, raisins if desired, marmalade, lemon juice, curry, sugar and pepper; mix well. Bring to a boil. , Return pork chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until pork juices run clear and apples are crisp-tender. Remove pork chops; keep warm. , Combine flour and cold water until smooth; add to skillet, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Serve over rice or macaroni.

Steps:

• Place apricots in a bowl.
• Pour orange juice over apricots.
• Add preserves, brown sugar, and curry powder and stir gently. Set aside.
• Heat large skillet over medium high heat. Add oil.
• Cook chops about 3 minutes on each side or until browned.
• Season lightly with salt and pepper.
• Reduce heat to low. Add apricot and juice mixture.
• Cover and simmer about 5 minutes or until chops are done.
• Remove from heat and sprinkle with green onions.