Best 10 Apricot Habanero Pork Chops Recipes

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**Apricot Habanero Pork Chops: A Flavorful Fusion of Sweet and Spicy**

Tantalize your taste buds with the delectable Apricot Habanero Pork Chops, a culinary masterpiece that harmoniously blends the sweet and tangy notes of apricots with the fiery kick of habaneros. This dish promises an explosion of flavors that will leave you craving for more. Savor the tender, juicy pork chops coated in a luscious apricot habanero glaze, perfectly caramelized and infused with a delightful balance of heat and sweetness. Accompany these tantalizing chops with a medley of roasted vegetables, fluffy mashed potatoes, or a refreshing salad for a complete and satisfying meal. If you're craving a spicy twist, the Sriracha-Glazed Pork Chops offer a zesty alternative, while the Honey Garlic Pork Chops provide a sweet and savory combination that is sure to please everyone at your table. Whichever recipe you choose, these pork chop dishes are guaranteed to elevate your culinary experience and leave you with a memorable taste sensation.

Let's cook with our recipes!

SMOKED PORK TENDERLOIN SANDWICH WITH APPLE SLAW AND APRICOT HABANERO AIOLI



Smoked Pork Tenderloin Sandwich with Apple Slaw and Apricot Habanero Aioli image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 11h35m

Yield 4 sandwiches

Number Of Ingredients 25

1/2 cup kosher salt
1/2 cup sugar
One 1 1/2-pound pork tenderloin, silver skin removed2 cups favorite mustard sauce, such as Pork & Mindy's, plus additional for basting
4 fresh pretzel rolls, split, buttered and griddled
Apple Slaw, recipe follows
Pickled Red Onions, recipe follows
Apricot Habanero Aioli, recipe follows
Spicy pickles, for serving
1/2 cup apple cider vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 teaspoon toasted sesame oil1 teaspoon celery seed
Salt and pepper
2 Granny Smith apples, cut into julienne strips on a mandoline
1 red bell pepper, cut into julienne strips on a mandoline
1 tablespoon minced fresh chives
1 cup red wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt
1 medium red onion, sliced 1/4-inch thick
1 cup mayonnaise
1/4 cup favorite apricot habanero sauce, such as Pork & Mindy's
1/2 teaspoon granulated garlic
Salt and pepper

Steps:

  • Whisk the salt and sugar into 2 quarts cold water until dissolved. Place the pork into a plastic zipper-topped bag, then pour in the brine. Leave in the fridge 8 hours or overnight.
  • Prepare a smoker for cooking at 225 degrees F. Take the pork out of the brine and pat dry. Coat entirely in mustard sauce. Smoke the pork, basting with more mustard sauce every 20 minutes, until the internal temperature registers 150 degrees F, about 2 1/2 hours. Let rest 20 minutes. Slice very thinly into 1/8-inch medallions.
  • On the bottom buns, place the Apple Slaw, the sliced pork ribboned high, then the Pickled Red Onions. Schmear the Apricot Habanero Aioli on the top buns. Close and cut! Serve with spicy pickles.
  • Whisk together the vinegar, olive oil, Dijon, brown sugar, sesame oil, celery seed and some salt and pepper. Add in the apples, red peppers and chives. Season if necessary and let sit for at least 1 hour.
  • Simmer the vinegar with the sugar, salt and 1/2 cup water until the sugar and salt have dissolved. Add in the onions and let sit 8 hours or overnight.
  • Whisk together the mayonnaise, apricot habanero sauce, garlic and some salt and pepper.

EASY APRICOT PORK CHOPS



Easy Apricot Pork Chops image

Canned apricots nicely complement the tender pork in this wonderful entree sent by Ron Gardner from Grand Haven, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 can (15-1/4 ounces) apricot halves, undrained
4 bone-in pork loin chops (3/4 inch thick)
1 tablespoon butter
1 tablespoon cornstarch
2 tablespoons cold water
Salt and pepper to taste

Steps:

  • Place apricots in a food processor or blender; cover and process until coarsely chopped. In a large skillet, brown pork chops in butter over medium-high heat. Add apricots. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until meat juices run clear., Remove the chops and keep warm. Combine cornstarch and cold water until smooth; stir into apricot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Season with salt and pepper. Serve over pork chops.

Nutrition Facts :

APRICOT GLAZED PORK CHOPS



Apricot Glazed Pork Chops image

I've served these tasty apricot pork chops for birthdays, Easter dinner and for no special reason at all. They're easy to double or even triple to feed a crowd. -Sondra Warson, Madrid, Iowa

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 4

2/3 cup apricot preserves
1/2 cup Italian salad dressing
2 tablespoons Dijon mustard
4 boneless pork loin chops (1 inch thick and 6 ounces each)

Steps:

  • In a small bowl, combine the preserves, dressing and mustard. Pour 3/4 cup marinade into a large resealable bag; add the pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. , Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 367 calories, Fat 16g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 450mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 0 fiber), Protein 33g protein.

PORK CHOPS WITH APRICOT SAUCE



Pork Chops with Apricot Sauce image

"The apricot preserves bring a very special flavor to the pork. I serve it with good old corn bread, which can be made in advance and tastes great with any meat." Patricia Swart - Bridgeton, Nersey

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

6 boneless pork loin chops (6 ounces each)
1/2 teaspoon garlic pepper blend
1 tablespoon olive oil
1 cup sugar-free apricot preserves
1 tablespoon minced chives
1/4 teaspoon salt

Steps:

  • Sprinkle pork with garlic pepper blend. In a large nonstick skillet coated with cooking spray, brown chops in oil on each side. , Combine the preserves, chives and salt; spoon over chops. Reduce heat; cover and cook until a thermometer reads 145°, 5-6 minutes. Let stand for 5 minutes before serving. Serve with sauce.

Nutrition Facts : Calories 273 calories, Fat 12g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 169mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

APRICOT-GLAZED PORK CHOPS



Apricot-Glazed Pork Chops image

This is a great recipe given to me by a close friend who never has enough time to cook for her family. It's quick and easy to prepare and cook, allowing you to have a yummy dinner on the table in no time. The sauce goes very well with a side of rice, too. Enjoy!

Provided by EV9/24/06

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 20m

Yield 4

Number Of Ingredients 6

⅓ cup apricot preserves
⅓ cup fruity white wine, such as Gewurztraminer
½ teaspoon ground ginger
salt and pepper to taste
2 tablespoons olive oil
4 boneless pork chops, 1/2 inch thick

Steps:

  • Mix the apricot preserves, wine, and ground ginger together in a small bowl; set aside.
  • Season the pork chops with salt and pepper. Heat the olive oil in a skillet over medium high heat. Add the pork chops and cook until brown on each side, and no longer pink in the center, about 4 minutes per side. Remove chops from the skillet. Reduce heat to medium low. Using the same skillet, pour in the apricot preserves mixture and simmer until thickened, about 4 minutes. Return pork chops to the skillet, turning to coat each side in the sauce; cook 1 minute.

Nutrition Facts : Calories 359.1 calories, Carbohydrate 18.9 g, Cholesterol 63.1 mg, Fat 18.8 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 5.2 g, Sodium 54.2 mg, Sugar 13 g

HONEY APRICOT PORK CHOPS



Honey Apricot Pork Chops image

These are absolutely divine!! So simple and so beautiful...this is definitely a trick up my mom-sleeve! They look like they require so much more effort than they really do. I love to serve them with roasted asparagus topped with a homemade lemon vinaigrette or some green beans.

Provided by Christie Biggers

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 35m

Yield 4

Number Of Ingredients 7

4 boneless pork chops
Kosher salt and fresh cracked pepper to taste
1 tablespoon olive oil
2 tablespoons honey
4 fresh apricots, pitted and cut into wedges
3 cloves garlic, minced, or to taste
1 teaspoon chopped fresh parsley

Steps:

  • Pat the pork chops dry with paper towels, and sprinkle both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and brown the chops well on both sides, about 5 minutes per side.
  • Stir in honey, apricots, and garlic; cover, and simmer until the pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center of a chop, should read at least 145 degrees F (63 degrees C). Sprinkle with parsley, and serve chops topped with the apricots and pan juices.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 13.3 g, Cholesterol 36 mg, Fat 7.8 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 2 g, Sodium 122.1 mg, Sugar 11.8 g

CRISPY APRICOT PORK CHOPS



Crispy Apricot Pork Chops image

Apricot jam crust gives the pork chop a little sweeter taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 5

1 tablespoon olive oil, plus more for baking sheet
2 slices multigrain sandwich bread
4 bone-in pork loin chops (about 8 ounces each, 3/4 to 1 inch thick), patted dry
Coarse salt and ground pepper
4 teaspoons apricot jam

Steps:

  • Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
  • Tear bread into large pieces; place in food processor. Pulse until large crumbs form. Drizzle with oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups crumbs).
  • Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.
  • Transfer pork, coated side up, to prepared baking sheet. Bake until crust is golden and pork is opaque throughout (meat should register 150 degrees.on an instant-read thermometer), 14 to 16 minutes. Serve immediately.

Nutrition Facts : Calories 404 g, Fat 20 g, Protein 37 g

BRAISED PORK CHOPS WITH APRICOTS



Braised Pork Chops with Apricots image

Categories     Braise     Apricot     Pork Chop     Fall     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 13

1 tablespoon vegetable oil
two 1-inch thick loin pork chops
1 1/2 tablespoons unsalted butter
1/2 cup finely chopped shallot
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly grated orange zest
1 teaspoon grated peeled fresh gingerroot
1/3 cup dry white wine
1 cup chicken broth
1/2 cup thinly sliced dried apricots
1 1/2 teaspoons all-purpose flour
1 1/2 tablespoons minced fresh coriander

Steps:

  • In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it brown the pork chops, patted dry and seasoned with salt and pepper, and transfer them to a plate. Add 1 tablespoon of the butter to the skillet and in it cook the shallot, the cumin, the ground coriander, the zest, and the gingerroot over moderately low heat, stirring, until the shallot is softened. Add the wine, the broth, and the apricots, bring the liquid to a simmer, and in it braise the pork chops, covered, over moderately low heat for 20 minutes, or until they are tender. Transfer the chops to a serving plate with a slotted spatula and keep them warm. In a small bowl stir together well the remaining 1/2 tablespoon butter, softened, and the flour until the mixture is well combined, add the beurre manié to the braising liquid, and bring the sauce to a boil, stirring. Simmer the sauce for 1 to 2 minutes, or until it is thickened, stir in the fresh coriander and salt and pepper to taste, and pour the sauce over the pork chops.

APRICOT PORK CHOPS



Apricot Pork Chops image

This is a great pork chop recipe for people with a sweet tooth. I usually serve it with rice.

Provided by SP2B

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h5m

Yield 6

Number Of Ingredients 4

6 pork chops
1 (1 ounce) package dry onion soup mix
10 ounces Russian-style salad dressing
1 cup apricot preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the pork chops into a casserole dish. Mix onion soup mix, Russian dressing and apricot preserves together.
  • Pour mixture over chops and bake for 1 hour.

Nutrition Facts : Calories 422.4 calories, Carbohydrate 51.7 g, Cholesterol 37.1 mg, Fat 18.7 g, Fiber 1.5 g, Protein 15.2 g, SaturatedFat 4.3 g, Sodium 893.6 mg, Sugar 33.4 g

APRICOT PORK CHOPS



Apricot Pork Chops image

This recipe was given to me by my flute teacher and fellow cooking enthusiast. He said we would like it and we did.

Provided by Kathy

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup dried apricot, chopped
1/2 cup orange juice
1/4 cup apricot preserves
2 teaspoons brown sugar
1/2 teaspoon curry powder
2 teaspoons olive oil
4 small boneless pork chops, 1/2 to 3/4 inch thick
salt and pepper
2 green onions, chopped

Steps:

  • Place apricots in a bowl.
  • Pour orange juice over apricots.
  • Add preserves, brown sugar, and curry powder and stir gently. Set aside.
  • Heat large skillet over medium high heat. Add oil.
  • Cook chops about 3 minutes on each side or until browned.
  • Season lightly with salt and pepper.
  • Reduce heat to low. Add apricot and juice mixture.
  • Cover and simmer about 5 minutes or until chops are done.
  • Remove from heat and sprinkle with green onions.

Tips:

  • Choose thick-cut pork chops for best results. Thinner chops may overcook and become dry.
  • To ensure even cooking, pound the pork chops to an even thickness before cooking.
  • If you don't have apricot preserves, you can substitute another type of fruit preserves, such as peach or orange.
  • If you like your pork chops with a little more heat, add an extra 1/4 teaspoon of habanero pepper to the sauce.
  • Serve the pork chops with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.

Conclusion:

Apricot habanero pork chops are a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork chops are tender and juicy, while the apricot habanero sauce is sweet, spicy, and tangy. This dish is sure to be a hit with your family and friends.

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