Large chili rubbed pork chops 649

Apricot and Chili Roasted Pork

I threw this recipe together from what I had on hand at home. It was a hit!

Yield: 6-8 generous portions

Featured Ingredients

This fine grained salt is Portugalโ€™s answer to French Fleur de Sel. Both salts are skimmed from the top of the drying pile, making them... Size Options
$5.03 Glass jar, 1/2 cup (wt. 3 oz)
Mexican oregano has a more robust taste than Greek oregano, with an astringent bitterness that pairs well with rich or spicy flavors.... Size Options
$2.79 Glass jar, 1/2 cup (wt. .75 oz)
This richly flavored paprika has an earthy, fruity taste and a surprising kick of heat and of course smoke. The deeply smoky flavor is... Size Options
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Also known as Anaheim peppers, New Mexican chilies have a mild heat with a pungent, sweet, earthy flavor thatโ€™s wonderful in mole,... Size Options
$5.03 Glass jar, 1/2 cup (wt. 2 oz)

Apricot and Chili Roasted Pork Recipe

Ingredients
Preparation Instructions

Marinate the pork roast in the red wine, soy, garlic, red onion and whole chipotle for 4-6 hours.

Preheat oven to 300 degrees.

Mix the salt, oregano, paprika, chili powders, adobo seasoning and cumin together for the rub.
Remove the pork roast for the marinade and rub the spices all over. Save the marinade.
Put the pork into a baking dish. Add the marinade. Stick the apricots into the roast using toothpicks.

Place the dish on the lower rack of the oven and bake at 300 degrees for 2 - 2 1/2 hours until the internal temperature reaches 180 degrees. Baste from time to time with the marinade. Add more red wine if the marinade gets too dry. If any of the apricots become too dark, remove them and let them sit in the bottom of the pan.

Remove the roast and let cool slightly. Cut the apricots into chunks. Dice the pork--about 1 cup per person. Spoon the marinade into a wide pan and add 1 C water. Add the diced pork and apricots. Simmer for 20-30 minutes until the mariande had begun to stick to the pan. Add more water if necessary.

Yield: 6-8 generous portions
Helpful Hints

This works well with cheesy mashed potatoes or spanish rice.

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196 Comments

Janet P

The lady whose rating I read is wrong about the trichinosis. While it is uncommon and unlikely, it is still possible to get trichinosis. Check out http://en.wikipedia.org/wiki/Trichinosis in the Epidemiology section.

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Glyn C

http://en.wikipedia.org/wiki/Trichinosis
The fear mongerer is wrong. 144 degrees F will kill any, if they exist...I would not overcook it either.
I think this is an interesting recipe. I have made one (similar to it) before, but with TWO CUPS of soy sauce this will be salty and then it calls for TWO MORE tablespoons of salt! Beware.

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Janice S

Why on earth would anyone dice up a lovely 4-5 lb. pork loin???

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Helen S

The only change I would make in this recipe is to cook the pork to only 155-160 degrees. The old method of cooking pork to that high temp is unnecessary now because there isn't any more trichinosis and it makes it dry. But its a delicious combination of herbs.

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