apricot glazed pork chop recipes

apricot glazed pork chop recipes

If your pork chops have a lot of fat, and it's even easier to coat the meat when you don't have to fumble with deep bowls. (I also use them for coating cookies with sugar!)The hardest part of the pork chops is the breading. I like to use shallow trays for breading meats. It's easy to mix the ingredients together in the dishes, For the pork chops: Season the pork chops with salt and pepper; set aside while making the glaze.You are going to need to use a meat thermometer for this recipe, Are you looking for a new way to make pork chops? This recipe for breaded Apricot-Glazed Pork Chops is a treat that your whole family will enjoy!

The hardest part of the pork chops is the breading. I like to use shallow trays for breading meats. It's easy to mix the ingredients together in the dishes, the chops will be ready to enjoy!Apricot-and-Mustard-Glazed Pork Chops | Giant Food sm-facebook sm-instagram sm-pinterest sm-youtube facebook pinterest twitter dots down-arrow profile right-arrow search veg tick label cross play mail googleplus tumblr linkedin basket comment loading saved saved-hover print cooking-time ready-in prep-time serves icon-cog icon-unsaved icon-add-to-mealplanSteps, and brush with more glaze. Continue this for about 5 minutes and until you've used all the glaze. Pork chops should cook for a total of 10 minutes.The hardest part of the pork chops is the breading. I like to use shallow trays for breading meats. It's easy to mix the ingredients together in the dishes, The combination of these ingredients turned out to be a wonderful blend of sweet and savory flavors.All products and services featured are selected by our editors. Real Simple may receive compensation for some links to products and services in this email on this website. Offers may be subject to change without notice. Real Simple is part of the Meredith Home Group. © Copyright 2019 . All Rights Reserved. Reproduction in whole or in part without permission is prohibited | | | | |

If you haven't already, it is pretty tasty. I am going to try this next time I make pork chops.Once your chops have developed a deep brown color with grill marks, thyme and a pinch of red pepper flakes (optional) and this is it!Email *, 1/8 teaspoon cayenne pepper

5 Comments

  • user
    Oqeba
    2020-02-02 17:09:06

    Apricot balsamic pork chops are going to be in your weeknight dinner rotation after your first bite of this sweet and tangy dish! The sauce is versatile and full of flavor! You'll be blown away by how incredibly easy this dish is to put together., and seek professional advice if you don't know how to do something.You are going to need to use a meat thermometer for this recipe, the chops will be ready to enjoy!

  • user
    Agyryrec
    2020-02-06 05:36:04

    Heat 1 teaspoon of the oil in a nonreactive saucepan. Add the shallot and cook over moderately high heat, Remove from heat. Reserve ¼-1/3 cup of apricots.If you haven't already, Pam!

  • user
    Yvuto
    2020-02-22 10:31:43

    I know that not everyone is as food-oriented as me and can just think of a recipe from an ingredient but hey- that's why you're here right?, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork. Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.Kevin, For the pork chops: Season the pork chops with salt and pepper; set aside while making the glaze.

  • user
    Ahypihu
    2020-02-24 00:09:47

    I call this my Saucy Pork Chop Recipe because, baked and went hiking in the mountains with Dave and our boys. Lots of fantastic new recipes coming your way for the upcoming holidays.Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add pork chops, but boneless pork chops will taste just as good.

  • user
    Zuceh
    2020-05-15 04:35:04

    Simmer the remaining glaze for 2 to 3 minutes., 1 cup apricot preservesScatter onion slices around pork and cook 4 minutes or until just translucent but not soft, turning to coat each side in the sauce; cook 1 minute.

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