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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!!

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  • Comments

    1 Comment

    Recipes

    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?


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