Press enter to see results or esc to cancel.

Gold Dust Pork Chops recipe

Serve these orange-scented apricot porkchops with wild rice pilaf and asparagus.

Recipe: Gold Dust Pork Chops

6 butterfly pork chops, cut 3/4-inch thick
1 (17-ounce) can apricot halves, drained, reserving liquid
3 tablespoons orange liqueur
1 tablespoon granulated sugar
1/4 teaspoon grated orange peel
Dash ground allspice
1 tablespoon cornstarch
1 tablespoon butter or margarine
1/4 cup chopped red onion
1 large firm pear, sliced
1 1/2 cups seedless red grapes

  • Marinate pork chops in combined apricotliquid, orange liqueur, sugar, orange peel and allspice in refrigeratorfor 30 minutes.
  • Place pork chops on broiler pan; reservemarinade. Broil 5 inches from heat for 4 to 5 minutes on eachside.
  • Meanwhile, puree apricots with reservedmarinade and cornstarch in food processor.
  • Saute onion and pear in melted butterin skillet for 3 minutes. Add apricot mixture. Cook and stiruntil thickened. Stir in grapes. Serve over chops.

    Serves 6.

    Nutrition Facts: Calories 310 caloriesProtein 27 grams Fat 8 grams Sodium 79 milligrams Cholesterol71 milligrams

    Recipe provided courtesy of Pork: The OtherWhite Meat.

    Baked Pork Chops with Mushroom Gravy…So Tender they Melt in your Mouth!!

    If the Gold Dust Pork Chops recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    I figured at least the pork chops wouldn t be dry as dust like the chicken breasts were I used center cut bone-in rib chops here but I recently discovered that it was chicken breast that I didn t like cooked in the crock pot. I hope to make this recipe tomorrow can t weight. I have the boneless porkchops is that OK? Also I know boneless can be a little dry how to prevent that?

    Leave a Comment