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

Pan Roasted Pork Chops with Cranberries and Red Swiss Chard

I decided that tonight, I'm going to stop unpacking and setting up for one evening (the work will still be there tomorrow) and invite some firends over for dinner. After two nights of delicious shrimp I have decided it's time for some meat!

I'm going to be making pan roasted bone in pork chops with cranberries and red swiss chard. It's a lengthy recipe for a Wednesday, but I have not taken the time to truly enjoy cooking lately and it's getting to me. I have to get better at making time to do the things I love. So I figure the best way to start doing that is to invite people over who's company I enjoy, crack open a few bottles of wine and share and awesome meal together. Take some time out for yourselves today Foodies...it's worth it and so are you and your happiness!

Ingredients
For Swiss chard

• 1/3 cup minced shallots (2 medium)
  
• 1 tablespoon minced garlic
  
• 2 tablespoons unsalted butter
  
• 1 lb red Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

For pork chops

• 4 1 1/4-inch-thick pork chops
• 1 1/2 tablespoons extra-virgin olive oil

For sauce

• 1/3 cup minced shallots (2 medium)
  
• 1/2 cup dry red wine
  
• 1 cup fresh or thawed frozen cranberries (4 1/2 oz)
  
• 3/4 cup chicken stock or broth
  
• 3 tablespoons packed light brown sugar
  
• 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried, crumbled
  
• 2 tablespoons unsalted butter

Recipe Directions
Preheat oven to 400°F.
Prepare Swiss chard: Cook shallots and garlic in butter in an ovenproof 12-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out skillet.
Cook pork chops: Pat chops dry and season with salt and pepper. Heat oil in skillet over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side. Transfer skillet to oven and roast until an instant-read thermometer inserted horizontally 2 inches into meat registers 155°F, 7 to 9 minutes. Transfer chops with tongs to a platter, leaving fat in skillet, and cover chops loosely with foil to keep warm.
Make sauce: Sauté shallots in fat remaining in skillet over moderately high heat, stirring, until golden, about 5 minutes. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add cranberries and stock and simmer, stirring occasionally, until cranberries begin to burst, about 2 minutes. Stir in brown sugar and thyme and simmer, stirring, until berries are collapsed, about 3 minutes. Remove from heat and stir in butter until incorporated, then season with salt and pepper.
Assemble dish: While sauce is cooking, reheat chard over moderate heat, stirring. Divide among 4 plates and top with chops, then spoon sauce over.
Source: Roasted Pork Chops with Cranberries and Red Swiss Chard

Moroccan Stuffed Pork Chops

It's another week, and I am bound and determined to have a better week than the last one! This flavorful pork chop recipe is from Rachel Ray. I'm not really a fan of most of her recipes, but I really like the complexity of this one. Nothing like a little spice to reanimate a sad soul. Happy eating foodies!

Ingredients

• 1/4 cup pine nuts
  
• 4 tablespoons unsalted butter
  
• 1 small onion, finely chopped
  
• 3 cups small pieces prepared cornbread
  
• 1/2 cup chicken broth
  
• 1/4 cup dried currants or raisins
  
• 1/2 teaspoon ground cinnamon
  
• Four 1-inch-thick bone-in pork chops (8 ounces each)
  
• Salt and pepper
  
• Two 6-ounce bags baby spinach

Recipe Directions
In a medium skillet, toast the pine nuts over medium heat for 3 minutes; transfer to a medium bowl. Add 1 tablespoon butter and the onion to the pan and cook, stirring, until softened, about 5 minutes; add to the pine nuts. Stir in the cornbread pieces, chicken broth, currants and cinnamon until combined. Slice each pork chop in half horizontally, up to the bone. Spread the pork chops open and season with salt and pepper. Form the stuffing into 4 patties. Place 1 patty inside each pork chop and close the meat around the stuffing. Melt 2 tablespoons butter in the skillet over medium heat. Add the pork chops, cover and cook for 5 minutes on each side. Transfer to a plate, cover loosely with foil and let stand for 5 minutes. Meanwhile, in the skillet, cook the baby spinach until just wilted. Stir in the remaining 1 tablespoon butter and season with salt and pepper. Divide the spinach among 4 plates and top with the pork chops; drizzle any juices on top.
Source:Steak and Bread

Grilled and Breaded Pork Chops with the Family!

I'm having some family over for dinner tonight so I needed a recipe for a few more people than usual. This is a great bone in pork chop recipe that's always a favorite with my family. I think I'm going to make some macaroni and cheese from scratch to go with this...it's just too good of a comfort meal to pass up!

Ingredients

• 4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
  
• 3/4 oz finely grated Parmigiano-Reggiano (2/3 cup)
  
• Rounded 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 8 (3/4- to 1-inch-thick) bone-in center-cut pork chops (4 1/2 lb)
  
• 1 cup olive oil

Recipe Directions
Put oven rack in middle position and preheat oven to 350°F. Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until dry but not golden, 7 to 10 minutes. Cool bread crumbs completely, then stir together with cheese, salt, and pepper in a shallow bowl or a 9-inch pie plate. Lightly season chops with additional salt and pepper. Line a baking sheet with wax paper. Put oil in another shallow bowl or 9-inch pie plate. Dip each chop in oil, letting excess drip off, then dredge both sides of chop in bread-crumb mixture, pressing gently to help crumbs adhere, and transfer to baking sheet. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Grill chops on well-oiled grill rack, covered only if using gas grill, turning over once or twice, until pork is cooked through and crumbs are golden brown, about 10 minutes total. .
Source:Grilled and Breaded Center Cut Pork Chop Recipe

Beer Marinated Cheesy Pork Chops

I found this awesome looking pork chop recipe on the Better Homes and Garden's web site last night and it is now the menu tonight. With a title like this, how can you pass it up? I had a good time last night making the roasted peaches. They were absolutely fantastic. That is a recipe I will keep in my favorites section forever. Hopefully this one goes as well!

Ingredients

• 4 bone-in pork chops
• 1 12-ounce bottle honey wheat beer
  
• 2 cloves garlic, minced
  
• 1 Tbsp. olive oil
  
• 1/4 tsp. salt
  
• 1/2 tsp. coarsely ground black pepper
  
• 4 oz. white cheddar cheese, shredded
  
• 2 Tbsp. chopped walnuts, toasted
  
• 2 green onions, thinly sliced
  
• Fresh Herb Sprigs

Recipe Directions
Place pork chops in a 2-gallon heavy, self-sealing plastic bag set in a very large bowl; set aside. In a small bowl combine beer, garlic, olive oil, salt, and 1/4 teaspoon of the pepper; pour over pork. Seal bag; marinate in refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally. Drain pork chops, discarding marinade. For a charcoal grill, arrange preheated coals around a drip pan. Check for medium heat above the pan. Place pork on grill rack over drip pan. Cover and grill for 35 to 40 minutes or until done (160 degrees F.) (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place pork on unheated side of grill rack. Cover and grill as above.) Meanwhile, for topping, in a small bowl stir together cheese, nuts, green onions, and remaining pepper. Spoon mixture over chops. Cover and grill for 2 to 3 minutes more or until cheese melts. Garnish with fresh herbs.
Source:Beer Marinated Cheesy Pork Chops

Grilled Pork Chops with Satee Sauce

Satee Sauce is a peanut sauce enjoyed in Southeast Asia and absolutely fantastic with Pork Chops. The sliced cucumbers, chopped peanuts and lime wedges are optional as garnish, but you can do without them! Enjoy!

Ingredients

• 1/2 cup unsalted roasted peanuts
  
• 1/3 cup well-stirred canned unsweetened coconut milk
  
• 2 tablespoons water
  
• 1 1/2 to 2 tablespoons roasted red-chile paste or red-curry paste (preferably Thai Kitchen)
  
• 1 1/2 tablespoons Asian fish sauce
  
• 1 tablespoon chopped shallot
  
• 2 teaspoon cider vinegar
  
• 1 teaspoon sugar
  
• 4 thin (1/3-inch) bone-in pork chops (1 1/2 pounds total)
• sliced cucumber
  
• chopped peanuts
  
• lime wedges

Recipe Directions:
Purée all ingredients except pork chops in a blender. Transfer to a small saucepan and bring to a simmer, stirring, over medium-low heat. Thin sauce if desired with 1 to 2 tablespoons water. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Pat pork chops dry, then sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill pork chops, covered only if using a gas grill, turning once, until just cooked through, about 5 minutes total. Serve with sauce. Cooks' note: Pork Chops can be grilled in a hot lightly oiled large (2-burner) ridged grill pan over medium-high heat, 5 to 7 minutes. Serve with: perfect steamed rice or cumin herb rice pilaf
Source:Pork Chop with Satee Sauce Recipe

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

Rosemary Pork Chops

Here we go again with the rosemary! I can't emphasize enought how much I enjoy cooking with it. This pork chop recipe looks and tastes like it took hours to prepare, but if your pork chops are thawed, it can be on the table in less than 20 minutes. Ya can't beat that!

Ingredients

• 3 garlic cloves
  
• 2 teaspoons coarsely chopped rosemary
  
• 3 tablespoons olive oil
  
• 4 (1/2-inch-thick) bone-in rib pork chops (1 1/2 pounds)
• lemon wedges

Recipe Directions:
Preheat broiler. Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops. Broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about 8 minutes total. Let stand 5 minutes.
Source:Rosemary Pork Chop Recipe

Pork Chops with Sweet and Sour Glaze

I love this easy pork chop recipe. The apple cider glaze for this recipe is really great for an assortment of pork products. Last spring I made a ham and used this glaze for it, and it turned out better than I ever could have imagined, and next time I know to double the glaze to cover the huge ham!

Ingredients

• 2 (1-inch-thick) pork chops (1 lb total)
• 1 tablespoon olive oil
  
• 1 cup apple cider
  
• 1 1/2 tablespoons packed light brown sugar
  
• 2 tablespoons cider vinegar
  
• 1/2 teaspoon mustard seeds

Recipe Directions:
Pat pork chops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saut退 chops until browned on both sides, about 10 minutes total. Stir together cider and brown sugar and add to skillet. Simmer, uncovered, turning chops once, until meat is almost cooked through, about 3 minutes. Transfer chops to a plate. Add vinegar and mustard seeds to sauce and boil, stirring to scrape up any brown bits, until reduced to about 1/3 cup, about 5 minutes. Return chops with any juices on plate to skillet and simmer until meat is just cooked through and sauce is slightly thickened, about 2 minutes.
Source:Pork Chops with Sweet & Sour Glaze

Grilled Pork Chops with Tomato Peach Relish

This is a wonderful pork chop recipe that's great for tailgating, or fall outdoor grilling! It may seem that the peach & tomato might not go well together, but believe me they do!


Ingredients

• 2 large garlic cloves
  
• 1 tablespoon extra-virgin olive oil
  
• 3 tablespoons plus 1 teaspoon fresh lime juice, divided
  
• 4 (3/4- to 1-inch-thick) bone-in pork chops (2 1/4 pound)
  
• 1 large peach or nectarine
  
• 1 teaspoon sugar
  
• 1 pint grape or cherry tomatoes (10 ounces), quartered
  
• 2 scallions, finely chopped
  
• 1 tablespoon finely chopped fresh jalapeno Chile
  
• 1/4 cup chopped basil
  
• 2 tablespoons chopped mint
  
• 2 tablespoons red-wine vinegar
  
• 1 tablespoon chili powder
  
• Accompaniment: lime wedges

Recipe Directions:
Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer to a bowl and stir in oil and 3 tablespoons lime juice. Pour marinade over chops in a glass or ceramic shallow baking dish, then turn to coat. Marinate at room temperature, turning over once, 20 minutes to 1 hour. Chop peach, then toss with sugar and remaining teaspoon lime juice in a medium bowl and let stand 5 minutes. Stir in tomatoes, scallions, Chile, herbs, and vinegar. Let stand while grilling pork. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Meanwhile, remove chops from marinade and pat dry, leaving any bits of garlic. Sprinkle chops on both sides with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper (total). Oil grill rack, then grill chops, covered only if using a gas grill, turning over once and moving to area with no coals underneath if flare-ups occur, until just cooked through, 12 to 15 minutes. Serve chops with relish.
Source:Grilled Pork Chops with Tomato Peach Relish

Beer Brined Pork Chops

This is a wonderful pork chop recipe that's great for tailgating, or fall outdoor grilling!

Ingredients

• 2 cups water
  
• 2 cups dark lager beer
  
• 1/4 cup coarse salt
  
• 3 tablespoons (packed) dark brown sugar
  
• 3 tablespoons mild-flavored (light) molasses
  
• 1 cup ice cubes
  
• 6 1- to 1 1/4-inch-thick center-cut bone-in pork chops
• 7 large garlic cloves, minced
  
• 3 teaspoons coarsely ground black pepper
  
• 2 teaspoons salt
  
• 2 teaspoons dried sage leaves

Recipe Directions:
Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally. Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.
Source:Beer Brined Pork Chops

Pork Chops with Gorgonzola and Pears

Pork chops can be prepared in so many delicious ways, it's impossible to pick a favorite! This dish is frequently used in my home because of the nice mixture of flavors the fruit and cheese bring to the pork chops. Aftrer a meal this satisfying, you won't even want dessert!

Ingredients

• 4 pork chops, cut 3/4 to 1 inch thick
• Sea salt, kosher salt, or salt
  
• 2 Tbsp. olive oil
  
• 2 medium ripe pears, peeled, cored; each pear cut into 8 wedges
  
• 2 Tbsp. butter
  
• 1/4 cup dry white wine or apple juice
  
• 1/4 cup whipping cream
  
• 8 oz. creamy Gorgonzola or blue cheese, cut up
  
• Freshly ground black pepper
  
• Additional Gorgonzola cheese, cut into chunks

Directions:
Sprinkle pork chops with salt. In a 12-inch skillet cook pork chops in hot oil over medium heat for 5 minutes. Turn chops and cook 5 minutes more or until browned and juices run clear (160 degrees F). Transfer chops to a serving platter. Drain fat from skillet. In same skillet cook pear wedges in butter over medium-high heat for 5 minutes or until browned, turning once. Add pears to platter. For sauce, add wine and cream to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, 1 to 2 minutes until slightly thickened. Add the 8 ounces Gorgonzola; whisk until cheese is almost melted. Remove from heat. Serve with pork and pears. Sprinkle with pepper; serve with additional cheese. Makes 4 servings.
Source:Pork Chops, Cheese and Fruit

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