Autumn Pork Chops
Taste of Home
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A delectable fruit sauce makes this easy pork chop dish Sunday-special. It's an autumn favorite when the children and grandchildren gather at our place for dinner after church. The chops simmer to a wonderful tenderness in just an hour.
-Bertha Johnson, Indianapolis, Indiana
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 15 min. Cook: 1 hour
Ingredients:
- 6 pork loin chops (1/2 inch thick)
- 1 tablespoon butter or margarine
- 12 dried apricots
- 6 dried pitted prunes
- 1-1/2 cups apple cider or juice
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon curry powder
- 2 tablespoons cornstarch
- 2 tablespoons water
Directions:
In a large skillet, brown pork chops in butter for 1-2 minutes on each side. Arrange apricots and prunes over pork. Combine the cider, sugar, salt and curry; pour over fruit. Cover and simmer for 1 hour. Remove chops and fruit and keep warm. Combine cornstarch and water until smooth; add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and fruit. Yield: 6 servings.