Pork Chops in Orange-Apricot Sauce

Submitted by PaulaG

"These are tender with a rich glaze and tartness that goes well over fragrant rice."

 

• Ready In: 6hrs 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 4 center-cut pork chops (1/2 to 3/4 inch thick)
• salt and pepper
• 1 teaspoon olive oil
• 1⁄2 cup orange juice
• 2 tablespoons tomato paste
• 1 tablespoon apricot preserves
• 4 -5 dried apricot halves, finely chopped
• 1 teaspoon grated orange zest
• 1 orange, sliced
• cooked jasmine rice

directions

1. Wash pork chops and pat dry.
2. Season with salt and pepper to taste.
3. In a large skillet heat the olive oil and add pork chops.
4. Brown well, turning once or twice.
5. While meat is browning, mix together remaining ingredients.
6. Transfer meat to the crockpot.
7. Pour the orange juice mixture into the skillet and stir quickly to deglaze pan.
8. Continue to stir until mixture is thoroughly blended.
9. Pour mixture over meat, cover and cook on low for 6 hours.
10. Remove pork chops from broth, cut orange slices to the center, twist and arrange a slice on each of the chops.
11. Serve on a bed of jasmine rice.

Reviews

[SusieQusie]

Nice change from my usual pork chop dishes! I doubled the recipe & added a teaspoon of red pepper flakes since we enjoy sweet/hot flavors. Served over jasmine rice as suggested, this was a hit at my dinner table. Thanks for posting!

 

[katie in the UP]

Crockpots are a wonderful invention!! The aroma in the house...is wonderful!! I took toni's suggestion and added fresh ginger I did not brown the pork first!! I didn't need too the sauce was beautiful on top of pork! Thank you!! This for sure is a keeper!

 

[justcallmetoni]

Undaunted by my lack of crockpot, I made this on the stove top. Followed steps 1-5 as stated. Instead of putting the chops in the crokpot at step side, I put them aside on a plate. Followed steps 7 and 8, then returned the pork chops to the skillet. Covered my skillet and set it on the lowest possible flame for 2 hours. Resisted all temptation to lift the lid before then. The meat was wonderfully tender, so much so no knives were needed. I found the sauce a touch too sweet and felt the tomato paste was a bit too prominent. Made a small adjustment by adding a teaspoon of vinegar and 2 or 3 nickel sized pieces of ginger (later removed before serving). Felt this created a little more contrast and actually enhanced the fruity flavor of the dish. Just Yummy. Thanks Paula.