Oven OR Slow Cook Crock Pot / APRICOT ~ CATALINA STYLE Chicken Breasts OR Pork Loin Chops

By mikeimmell

Easy to put together chicken or pork loin chop dish which everyone is sure to enjoy. I love catalina dressing. I experimented with my homemade catalina dressing to come up with this dish.

Ingredients

• 2 tsp. oil
• 6 small boneless skinless chicken breasts (1-1/2 lb.) OR 6 1/2" thick pork loin chops (1-1/2 lb.)
• 1 sm. can canned apricots, drain off most of the syrup
• 1/4 cup ketchup
• 1/4 cup sugar (or 1/4 cup light brown sugar)
• 1/4 cup red wine vinegar
• 1/4 cup onion, chopped (or 1/2 teaspoon onion powder)
• 1/2 teaspoon paprika
• 1/4 teaspoon worcestershire sauce
• 1/2 cup apricot jam
• 1/4 teaspoon parsley flakes
• 1/2 teaspoon celery seed
• 1/4 teaspoon of almond extract
• 1/2 cup canola oil
• salt and pepper, to taste

Details

Preparation time 10mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350°F if you are not using a slow cooker crock pot.


HEAT oil in large skillet on medium-high heat. Add chicken or pork chops; cook 4 min. on each side or until browned on both sides. Transfer chicken or pork chops to 3-qt. casserole or your crock pot. Take the canned apricots and arrange them on top of the chicken or the pork loin chops.


Place the next 10 ingredients in a food processor or blender (or use a handheld blender) and process until smooth. Add the oil in a steady stream with the machine running until the mixture comes together in an emulsion. Season with salt and pepper and then gently pour the dressing mixture over the apricot covered chicken or pork chops.


OVEN METHOD: BAKE 35 to 40 min. or until chicken / pork chops are done (165ºF).
CROCK POT METHOD: Set temperature to low for 3 1/2 hours to 4 1/2 hours or until chicken / pork chops are done.