| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Most smoked chops are fully cooked and only need heating through. Serve with rice or couscous, and green peas, if desired.

Smoked Pork Chops with Spicy Apricot Sauce

4 smoked pork chops, about 1 inch thick
2 teaspoons vegetable oil
1/4 cup chopped onion
1 garlic clove, minced
1 jalapeno chile, seeded and minced
1/2 cup apricot jam or preserves
2 tablespoons cider vinegar

1. Heat large nonstick skillet over medium-high heat; brown chops on both sides (1 to 2 minutes per side), remove from pan and set aside, keep warm.
2. Sauté onion, garlic and jalapeno in oil until tender, about 2 minutes, stirring constantly.
3. Stir in jam and vinegar, heat through; add chops back to pan, turn chops to coat both sides with sauce, and simmer gently to heat through, about 3 to 4 minutes. Serve immediately.

Serves 4.

Recipe provided courtesy of Pork, The Other White Meat.

||| Save this Recipe on Delicious |||