Best 8 Tangy Apricot Pork Chops Recipes

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Calling all pork chop lovers! Bring a burst of tangy zest and juicy tenderness to your dinner table with our curated collection of "tangy apricot pork chop" recipes. With a blend of sweet and savory flavors, these dishes will tantalize your taste buds and leave you craving more. Brace yourself for a culinary journey where succulent pork chops are embraced by a vibrant apricot glaze, creating an irresistible combination that will steal the spotlight at any gathering. Prepare to embark on a taste adventure that celebrates the perfect balance of sweet and sour, with each bite promising an explosion of flavors.

Here are our top 8 tried and tested recipes!

TANGY APRICOT PORK CHOPS



Tangy Apricot Pork Chops image

For a stovetop supper that's guaranteed to please, try this pork chop specialty. Apricot preserves jazz it up without much effort.-Phyllis Flint, San Antonio, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 7

2 bone-in pork loin chops (1 inch thick)
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons vegetable oil
1/4 cup apricot preserves
1-1/2 teaspoons cider vinegar
1-1/2 teaspoons prepared mustard

Steps:

  • Sprinkle pork chops with salt and pepper. In a skillet, brown chops in oil for 3 minutes on each side. In a small bowl, combine the preserves, vinegar and mustard. Spoon half of the mixture over pork. Reduce heat; cover and simmer for 3 minutes. Turn chops; top with remaining preserves mixture. Cover and simmer 4-5 minutes longer or until meat is no longer pink.

Nutrition Facts : Calories 344 calories, Fat 13g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 711mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 1g fiber), Protein 31g protein.

PAN-ROASTED PORK CHOPS WITH APRICOT-CARAMEL SAUCE



Pan-Roasted Pork Chops with Apricot-Caramel Sauce image

Dinner ready in an hour! Enjoy these tasty roasted pork chops recipe - a delightful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 18

1/4 cup sugar
1 tablespoon water
1 medium Golden Delicious apple or other sweet crisp apple, finely chopped (1 cup)
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, finely chopped
1/4 teaspoon ground cinnamon
3 tablespoons cider vinegar
1 3/4 cups apple cider
3/4 cup chicken broth
2 dried bay leaves
1 fresh thyme sprig
1/2 cup apricot preserves
3 tablespoons cold firm butter, cut into 3 pieces
3 slices thick-cut bacon
4 pork loin or rib chops, about 1 1/4 inches thick (1 1/2 lb)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley

Steps:

  • In 10-inch skillet (preferably nonstick), mix sugar and water with wooden spoon. Heat over medium-high heat 5 to 7 minutes, without stirring, until sugar turns dark golden brown and just begins to smoke (do not allow to burn). Remove from heat.
  • Add apple, onion, garlic and cinnamon to skillet and stir to coat (sugar may clump and harden at first but will melt again when heated). Return to heat and cook 3 minutes, stirring occasionally, until some liquid escapes from mixture.
  • Remove from heat and add vinegar (avert your head; the fumes from the vinegar can take your breath away). Stir and return to heat. Slowly stir in apple cider and broth (sugar may clump-that is okay, it will melt). When all liquids have been added, add bay leaves and thyme.
  • Heat to boiling. Reduce heat to medium. Simmer uncovered 20 to 30 minutes, stirring occasionally, until reduced by half.
  • Meanwhile, heat oven to 375°F. In 10-inch ovenproof skillet, cook bacon over medium-high heat until crisp and brown. Remove bacon from skillet; drain on paper towels, crumble and set aside. There should be about 1 tablespoon bacon drippings remaining in pan. If there is more, pour off excess; if there is less, add a little vegetable oil.
  • Sprinkle pork with salt and pepper. Place pork in bacon drippings in skillet and cook 4 minutes or until brown. Flip and brown on other side, about 4 minutes longer. Cover skillet with lid or foil and place in oven. Roast 8 minutes or until slightly firm when touched and meat thermometer inserted in center reads 155°F (pork will continue to cook to 160°F when removed from oven). Remove pork from skillet and place on plate. Cover tightly with foil; set aside.
  • The skillet used to cook the pork should have some cooking liquid in it. Place this skillet over medium heat. Pour the reduced sauce into skillet and stir to combine. Stir in apricot preserves and heat sauce to boiling. Boil 5 minutes, stirring occasionally, until slightly thickened. Remove skillet from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, taste sauce and season with salt and pepper if desired. Remove and discard bay leaves and thyme sprig.
  • Place pork on warm serving plates and top with sauce. Sprinkle with crumbled bacon and the parsley.

Nutrition Facts : Calories 580, Carbohydrate 62 g, Cholesterol 105 mg, Fiber 2 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 48 g, TransFat 1/2 g

APRICOT-GLAZED PORK CHOPS



Apricot-Glazed Pork Chops image

This is a great recipe given to me by a close friend who never has enough time to cook for her family. It's quick and easy to prepare and cook, allowing you to have a yummy dinner on the table in no time. The sauce goes very well with a side of rice, too. Enjoy!

Provided by EV9/24/06

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 20m

Yield 4

Number Of Ingredients 6

⅓ cup apricot preserves
⅓ cup fruity white wine, such as Gewurztraminer
½ teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4 boneless pork chops, 1/2 inch thick

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.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 18.9 g, Cholesterol 63.1 mg, Fat 18.8 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 5.2 g, Sodium 54.2 mg, Sugar 13 g

CRISPY APRICOT PORK CHOPS



Crispy Apricot Pork Chops image

Apricot jam crust gives the pork chop a little sweeter taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 5

1 tablespoon olive oil, plus more for baking sheet
2 slices multigrain sandwich bread
4 bone-in pork loin chops (about 8 ounces each, 3/4 to 1 inch thick), patted dry
Coarse salt and ground pepper
4 teaspoons apricot jam

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.

Nutrition Facts : Calories 404 g, Fat 20 g, Protein 37 g

EASY APRICOT PORK CHOPS



Easy Apricot Pork Chops image

Canned apricots nicely complement the tender pork in this wonderful entree sent by Ron Gardner from Grand Haven, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 can (15-1/4 ounces) apricot halves, undrained
4 bone-in pork loin chops (3/4 inch thick)
1 tablespoon butter
1 tablespoon cornstarch
2 tablespoons cold water
Salt and pepper to taste

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.

Nutrition Facts :

APRICOT PORK CHOPS



Apricot Pork Chops image

This is a great pork chop recipe for people with a sweet tooth. I usually serve it with rice.

Provided by SP2B

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h5m

Yield 6

Number Of Ingredients 4

6 pork chops
1 (1 ounce) package dry onion soup mix
10 ounces Russian-style salad dressing
1 cup apricot preserves

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.

Nutrition Facts : Calories 422.4 calories, Carbohydrate 51.7 g, Cholesterol 37.1 mg, Fat 18.7 g, Fiber 1.5 g, Protein 15.2 g, SaturatedFat 4.3 g, Sodium 893.6 mg, Sugar 33.4 g

BRAISED PORK CHOPS WITH APRICOTS



Braised Pork Chops with Apricots image

Categories     Braise     Apricot     Pork Chop     Fall     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 13

1 tablespoon vegetable oil
two 1-inch thick loin pork chops
1 1/2 tablespoons unsalted butter
1/2 cup finely chopped shallot
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly grated orange zest
1 teaspoon grated peeled fresh gingerroot
1/3 cup dry white wine
1 cup chicken broth
1/2 cup thinly sliced dried apricots
1 1/2 teaspoons all-purpose flour
1 1/2 tablespoons minced fresh coriander

Steps:

  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and transfer them to a plate. Add 1 tablespoon of the butter to the skillet and in it cook the shallot, the cumin, the ground coriander, the zest, and the gingerroot over moderately low heat, stirring, until the shallot is softened. Add the wine, the broth, and the apricots, bring the liquid to a simmer, and in it braise the pork chops, covered, over moderately low heat for 20 minutes, or until they are tender. Transfer the chops to a serving plate with a slotted spatula and keep them warm. In a small bowl stir together well the remaining 1/2 tablespoon butter, softened, and the flour until the mixture is well combined, add the beurre manié to the braising liquid, and bring the sauce to a boil, stirring. Simmer the sauce for 1 to 2 minutes, or until it is thickened, stir in the fresh coriander and salt and pepper to taste, and pour the sauce over the pork chops.

APRICOT TERIYAKI PORK CHOPS



Apricot Teriyaki Pork Chops image

A sweet and tangy apricot-mustard glaze makes this 30 minute meal taste as if you've slaved in the kitchen all day.

Provided by SusieQusie

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2/3 cup apricot preserves
3 tablespoons low-sodium teriyaki sauce
2 tablespoons Dijon mustard
1 teaspoon ground ginger
1 tablespoon vegetable oil
4 (4 ounce) boneless pork chops
1 dash salt
1 dash black pepper
1/2 lb snow peas, trimmed
1/2 lb angel hair pasta
2 green onions, sliced thin
1 tablespoon toasted sesame seeds

Steps:

  • In a small bowl, stir together the preserves, teriyaki sauce, mustard and ginger.
  • In a large non-stick skillet, heat the oil over medium-high flame.
  • Season chops with salt and pepper and cook for 2 minutes on each side or until lightly browned.
  • Spread 1 tablespoon of the preserves mixture over each pork chop, cover and cook over medium-low heat for 6 minutes or until cooked through.
  • Meanwhile, bring a large pot of water to a full boil. Add snow peas and cook for 3 minutes. Add pasta and cook for another 2-3 minutes or until pasta is tender.
  • Drain pasta and peas and place in a large serving bowl.
  • Stir in all but 1/4 cup of preserves mixture. Garnish with green onions and sesame seeds.
  • Serve pasta with pork chops, spooning reserved apricot-mustard-teriyaki sauce on top.

Nutrition Facts : Calories 600, Fat 14.4, SaturatedFat 3.7, Cholesterol 76, Sodium 207.2, Carbohydrate 83.6, Fiber 4.6, Sugar 27.2, Protein 35

Tips:

  • Use thin pork chops: Thinner pork chops will cook more quickly and evenly, resulting in a more tender and juicy dish.
  • Marinate the pork chops: Marinating the pork chops in a flavorful mixture of apricot preserves, soy sauce, garlic, and ginger will help to tenderize the meat and add extra flavor.
  • Cook the pork chops over medium heat: Cooking the pork chops over medium heat will help to prevent them from overcooking and becoming dry.
  • Baste the pork chops frequently: Basting the pork chops with the marinade or a mixture of apricot preserves and water will help to keep them moist and prevent them from burning.
  • Serve the pork chops immediately: Pork chops are best served immediately after cooking, while they are still hot and juicy.

Conclusion:

Tangy apricot pork chops are a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of sweet and tangy apricot preserves, savory soy sauce, and aromatic garlic and ginger creates a flavorful marinade that tenderizes the pork chops and adds a delicious glaze. Served with a side of steamed rice or roasted vegetables, these pork chops are sure to be a hit with your family and friends.

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