(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesPork Recipes page 1PORK CHOPS pg 1 >>>>> >  Fruited Apricot Pork Chops


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Serves:  6


    · 6 boneless pork chops, 3/4-inch thick
    · Vegetable oil
    · 1 can (16-ounce) sliced peaches, drained
    · 1/2 cup apricot preserves
    · 1/4 cup  western-style barbecue sauce
    · 1 tablespoon finely shredded orange peel
    · 1/2 teaspoon salt
    · 1/2 teaspoon ground allspice
    · 1/2 teaspoon minced garlic
    · 1/4 teaspoon pepper


Heat a large skillet over medium heat.

Brush chops lightly with oil and brown on each side. Remove from pan.

Add all remaining ingredients to skillet, stir to blend and bring to a boil.

Return chops to skillet.

Cover tightly; cook over low heat for 5-6 minutes, until chops are just done.

Apricot Producers of California -


  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages