- 1/4 cup low-sugar apricot preserves
- 1/8 teaspoon ground cinnamon
- 46 - ounces bone-in pork loin rib chops,* cut 1/2 to 3/4 inch thick
- Snipped fresh thyme
Recipe Tip*Test Kitchen Tip: To keep the sodium in this dish in check, choose natural pork rather than enhanced pork.
- 6 Potato Pancakes
- 1/4 cup all-purpose flour
- 1/2 cup apricot jam
- 2 teaspoons dijon mustard
- 6 center-cut boneless Pork Chops (about 5 oz each)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup sliced almonds
- 2 tablespoons vegetable oil
- broccoli or broccoli rabe (optional)
- Heat broiler. Coat broiler pan with .
- Dredge potato pancakes in flour and place on a plate. Refrigerate for at least 1 hour.
- Combine jam and mustard. Set aside. Season pork chops with salt and pepper. Place on prepared pan and broil 4 inches from heat for 3 minutes per side or until temperature reaches 145 degrees . Evenly spoon jam mixture over each chop and scatter almonds over top. Broil for 45 to 60 seconds, until nuts are lightly browned.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Add oil and swirl around. Place potato pancakes in skillet and cook for 5 minutes. Carefully turn over with a spatula and cook for an additional 5 minutes.
- Serve pork and potato pancakes with sauteed broccoli or broccoli rabe, if desired.
- Heat 1 tbsp olive oil in a large nonstick skillet over medium heat; add 3 sliced garlic cloves and cook 1 minute. Add 1 large bunch rinsed broccoli cut into florets and season with 1/4 tsp salt. Cook for 5 minutes, stirring occasionally.
Just two tonight? Excellent! It's the perfect time to savor these saucy pork chops, glazed with a blend of A.1. sauce, bacon and red wine.
- 1 sliceOSCAR MAYER bacon, cut into 1-inch Pieces
- 1 Tbsp. chopped onions
- 1/4tsp.dried thyme leaves
- 1 bay leaf
- 1 small clove garlic, minced
- 1/2 cup dry Red Wine
- 1/4 cupA.1. Original sauce
- 1 tsp.oil
- 2 bone-in Pork Chops (3/4 lb.), 1/2 inch thick
- Cook and stir bacon in small saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Add onions, thyme and bay leaf to drippings in pan; cook 3 to 4 min. or until onions are crisp-tender, stirring frequently. Add garlic; cook 1 min.Add wine and steak sauce, cook and stir 4 to 6 min. or until slightly thickened.Stir in bacon.Remove from heat; cover to keep warm.
- Heat oil in small skillet on medium-high heat.Add chops; cook 5 to 6 min. on each side or until done (145ºF).Remove from heat.Let stand 3 min.
- Remove and discard bay leaf from sauce.Spoon sauce over chops.
This terrific baked pork chop dish will put you in mind of summer no matter when you make it—thanks to the peach slices and peach preserves.
- 1 can (8-1/2 oz.) peach slices in juice, undrained
- hot water
- 1/4 cupbutter or margarine, cut up
- 1 pkg. (6 oz.) STOVE TOP stuffing Mix for Pork
- 6 bone-in Pork Chops (1-1/2 lb.),1/2 inch thick
- 1/3 cuppeach preserves
- 1 Tbsp.GREY POUPON savory honey mustard
- Heat oven to 375ºF.
- Drain peaches, reserving juice.Add enough hot water to reserved juice to measure 1-1/2 cups; pour into large bowl.Add butter; stir until melted.Stir in stuffing mix and peaches. Let stand 5 min.
- Spoon into 13x9-inch pan; top with chops.Mix preserves and mustard; spoon over chops.
- Bake 40 min. or until chops are done (160ºF).