Easy Apricot Glazed Pork Chops & Paying Homage to a Foodie Goddess Next Week

Another week is almost at a close. I actually did some cooking last weekend, this is just the first opportunity I have had to post.
Please forgive me... I recently got back into school at DePaul, and between work and school/school related time (IE studying, reading course material, working on a team project)it's been hard to find the time to do all the cooking and blogging I want to. It's been almost a month since I have created a video recipe, and I'm really hoping to break that habit this weekend.
This weekend, I'm making a very special recipe. I have never made this before because my hand at French cuisine is shaky, and ruining this recipe would be like dishonoring the woman who's recipe and method I will attempt to duplicate. They say that imitation is the highest form of flattery. Not everyone believes that. Julia Child didn't believe that, and when Julie Powell wrote a blog that followed Learning the Art of French Cooking by Julia, she was less than thrilled. Unfortunately Julia is no longer here, so I don't have to worry about the proverbial smack down if this recipe fails.
So next week, I will bring you Julia Child's Boeuf Bourguigon. Keep your fingers crossed for me foodies :)
Now that I'm done talking about whats up next week, lets discuss what went down last weekend...Apricot Glazed Pork Chops. This recipe was so easy, and delicious I know I will keep it on hand to experiment with lots of different flavors. So here are the images and recipe from Easy Apricot Glazed Pork Chops.










Easy Apricot Glazed Pork Chops

• Two 10 oz bone in center-cut pork chops
  
• 1 teaspoon olive oil
  
• 1/3 cup apricot jelly
  
• 1/3 cup white wine
  
• 1/2 teaspoon ground ginger
• Salt & pepper to taste
  

Directions
Sprinkle salt and black pepper evenly over chops. Heat olive oil in a large nonstick skillet over medium-high heat; add pork. Cooks on each side until browned (About 5 minutes per side).
Remove Pork chop from pan, and keep warm. Combine preserves, wine, and ginger in a small bowl, stirring with a whisk. Add preserves mixture to pan; simmer 4 minutes or until mixture thickens. Return pork to pan; cook 1 minute, turning to coat.
Serve immediately with rice.

Pictures from Drunken Grilled Pork Chops

Baked Pork Chops with Apple Rasin Stuffing

I made this simple stuffed pork chop recipe for dinner last night. It's one of my last minute favorites because there are so few ingredients, and it's all stuff that most kitchens will always have on hand. It's a great way to dress up an otherwise ho hum dinner.
Enjoy!

Ingredients

• 1 cup applesauce
  
• 1/2 cup water
  
• 2 tbsp. margarine or butter, melted
  
• 1 stalk celery, chopped
  
• 2 tbsp. raisins
  
• 4 cups Herb Seasoned Stuffing
  
• 4 pork chops, 3/4 inch thick
  
• ground cinnamon
  
• Apple slices for garnish
  

Recipe Directions
Mix applesauce, water, margarine, celery and raisins. Add stuffing. Mix lightly. Spoon into 2-quart shallow baking dish. Arrange chops over stuffing. Sprinkle paprika over chops. Bake at 400°F. for 35 min. or until chops are no longer pink. Garnish with apple slices.
Source:Baked Stuffed Pork Chop Recipe

Cider Brined Pork Chops

Lately I have been all about brining meat. I found this recipe on Eating well, and I have decided to give it a try this weekend. If if had not been for the blackberry Pork chop saute last night, I would be making this for dinner tonight!

Ingredients
Cider Brine

• 2 cups apple cider
  
• 1 cup water
  
• 1/4 cup kosher salt
  
• 1/4 cup honey
  
• 1/8 teaspoon ground cinnamon
  
• 2 cups ice

Pork Chops and Sauteed Apples

• 2 bone-in pork chops, trimmed
• 1 teaspoon chopped fresh sage
  
• 1 teaspoon freshly ground pepper
  
• 1/4 teaspoon ground ginger, divided
  
• 2 teaspoons extra-virgin olive oil
  
• 1 teaspoon butter
  
• 1/2 cup thinly sliced onion
  
• 1/2 cup white wine
  
• 1 tart apple, peeled and thinly sliced

Recipe Directions
To prepare cider brine: Pour cider and water into a bowl and stir in salt until dissolved, then stir in honey and cinnamon until the honey is dissolved. Stir in ice and check to see that the mixture registers 45°F or lower on an instant-read thermometer.
To prepare chops & apples: Place chops in a large sealable plastic bag. Carefully add the brine to the bag, seal, then place the bag in a bowl in case of any leaks. Refrigerate for at least 3 hours or up to 8 hours. Combine sage, pepper and 1/8 teaspoon ginger in a small bowl. Remove the chops from the brine. (Discard bag and brine.) Sprinkle both sides of the chops with the sage mixture. Heat a large heavy skillet over medium heat. Add oil and the chops. Cook until lightly browned, 2 to 3 minutes per side. Transfer the chops to a plate. Melt butter in the pan; add onion, stir to coat, cover and cook, stirring often, until starting to turn translucent and brown, 2 to 3 minutes. Add wine and stir, scraping up any browned bits; cook for 1 minute. Stir in apple, cider and 1/8 teaspoon ginger; bring to a boil. Nestle the chops into the sauce, reduce heat to a simmer, cover and cook for 3 minutes. Turn the chops, cover and cook until an instant-read thermometer inserted into the center of the chops registers 145°F, 3 to 5 minutes. Transfer the chops to a warm platter and tent with foil. Bring the sauce in the pan to a boil and cook until it is syrupy, 3 to 4 minutes. Spoon the sauce over the chops and serve..
Source:Blackberries and Pork Chop Recipe

Pork Chops with Savory Apple Stuffing

Great recipes really don't get any easier than this! If you think this might be a little on the sweet side for you, you can always substitute the ground cinnamon with paprika. I love the other white meat!

Ingredients

• 1 cup applesauce
  
• 1/2 cup water
  
• 2 tbsp. margarine or butter, melted
  
• 1 stalk celery, chopped
  
• 2 tbsp. raisins
  
• 4 cups herb seasoned stuffing
  
• 4 pork chops, 3/4 inch thick
  
• ground ground cinnamon
  
• Apple slices for garnish

Recipe Directions
Mix applesauce, water, margarine, celery and raisins. Add stuffing. Mix lightly. Spoon into 2-quart shallow baking dish. Arrange chops over stuffing. Sprinkle paprika over chops. Bake at 400°F. for 35 min. or until chops are no longer pink. Garnish with apple slices.
Source:Buffalo Salad

Pork Chops and Apple Sauce

Pork Chops with homemade apple sauce is just about the best fall comfort food one can make in their own kitchen. Of course you can save a lot of time with this one by using jarred apple sauce, but that's just not as much fun as making your own. If you are a big fan of apple sauce (like I am) you can double the batch recipe below and jar some of your own for later use!

Ingredients
For pork chops

• 2 cups milk
  
• 3 teaspoons salt
  
• 8 (1/2-inch-thick) pork chops
  
• 3 1/2 cups fresh bread crumbs
  
• 1 tablespoon minced garlic
  
• 2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
  
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
  
• 2 to 3 tablespoons vegetable oil
  
• 2 to 3 tablespoons unsalted butter

For applesauce

• 3 lb mixed McIntosh and Gala apples
  
• 1/4 cup water
  
• 3 tablespoons sugar
  
• 1 tablespoon cider vinegar
  
• 1 Turkish or 1/2 California bay leaf
  
• 1/4 teaspoon ground allspice

Recipe Directions:
Marinate pork chops: Stir together milk and 2 teaspoons salt in a shallow 3-quart dish, then add pork chops. Marinate, covered and chilled, turning over once, at least 1 hour. Make applesauce while chops marinate: Peel, core, and coarsely chop apples, then stir together with remaining applesauce ingredients in a 3-quart heavy saucepan. Bring to a simmer, stirring occasionally, then reduce heat to moderately low and cook, covered, stirring occasionally, until apples are falling apart, 15 to 20 minutes. Discard bay leaf and mash apples with a fork. Keep applesauce warm, covered.
Fry pork chops: Preheat oven to 200°F. Stir together bread crumbs, garlic, rosemary, thyme, and remaining teaspoon salt in a shallow bowl. Lift pork chops from milk 1 at a time, letting excess drip off, and dredge in bread crumbs, lightly patting crumbs to help adhere, then transfer to a tray, arranging in 1 layer. Heat 2 tablespoons oil and 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté pork chops in 2 or 3 batches, without crowding, turning over once, until golden brown and just cooked through, 5 to 6 minutes per batch. Transfer as cooked to a platter and keep warm in oven. (Add more oil and butter to skillet as needed.) Serve pork chops with applesauce.
Source:Pork Chop and Apple Sauce Recipe

Cranberry Orange Pork Chops

This is a great fall recipe sure to bring a little color to your kitchen! The fruit pairs so well with pork chops for this one, it's a good thing the recipe makes 8 chops because they will go fast!

Ingredients

• 4 pork chops, cut 3/4 to 1 inch thick
• Sea salt, kosher salt, or salt
  
• 2 cups coarsely chopped peeled carrots
  
• 8 pork chops, cut 3/4 inch thick (about 1-3/4 pounds)
  
• 1 12-ounce package cranberry-orange sauce
  
• 2 tablespoons quick-cooking tapioca
  
• 1 teaspoon finely shredded lemon peel
  
• 1/4 teaspoon ground cardamom
  
• 3 fresh plums and/or apricots, pitted and sliced (about 8 ounces)
  
• 4 cups hot cooked white rice

Directions:
Place carrots in a 3-1/2 or 4-quart slow cooker. Place pork chops on carrots. Combine cranberry-orange sauce, tapioca, lemon peel, and cardamom; pour over meat. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Gently stir sliced fruit into pork mixture; turn off slow cooker. Cover; let stand for 5 minutes. Serve over cooked couscous or rice. Makes: 8 servings..
Source:Cranberry Ornage Pork Chops

Lemon Herbed Pork Chops

This is a great recipe for any week day night! Makes the perfect amount for the family, and does not create too many dishes, or require a lot of ingredients. These can also be made in the oven, just make sure your meat thermometer reaches 160 degrees!

Ingredients

• 1-1/2 teaspoons finely shredded lemon peel
  
• 1 teaspoon dried rosemary, crushed
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon dried sage, crushed
  
• 1/2 teaspoon black pepper
  
• 8 cloves garlic, minced
  
• 4 pork chops, cut 1-1/4 inches thick

Directions:
For rub, in a small bowl combine lemon peel, rosemary, salt, sage, pepper, and garlic. Trim fat from chops. Sprinkle rub evenly over both sides of chops; rub in with your fingers. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover; grill for 35 to 40 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Makes 4 chops.
Source:Lemon Herbed Pork Chops

Easy Oven Fried Pork Chops

Breaded Pork Chops prepared in the oven were a staple food in my house growing up. My Oma always seemed to make the best Schnitzel, but she preferred to use veal chops, and I am not a huge fan of them . This recipe is very similar to the one Oma has used for all these years, but I'm using pork chops instead. Not only are they more flavorful in my opinion, they are more economical as well. I know Oma would be in favor of that!

Ingredients

• 1 egg
  
• 2 tablespoons fat-free milk
  
• 1 cup packaged corn bread stuffing mix
  
• 4 pork loin chops, cut 1/2 inch thick (1 to 1-1/2 pounds total)
  
• 1 20-ounce package frozen roasted russet potato pieces

Directions:
Preheat oven to 425 degrees F. Meanwhile, in a shallow dish, beat egg with a fork; stir in milk. Place dry stuffing mix in another shallow dish. Trim fat from chops. Dip pork chops into egg mixture. Coat both sides with stuffing mix. Arrange pork chops in a single layer in one side of a 15x10x1-inch baking pan. Add potato pieces to the other side of the same pan, mounding potatoes as needed to fit. Bake, uncovered, for 20 minutes or until pork is done (160 degrees F) and potatoes are lightly browned and crisp, turning pork and stirring potatoes once. Makes 4 servings.
Source:Easy oven fried pork chops