- 6 pork loin chops (1/2 inch thick)
- 1 tablespoon butter
- 12 dried apricots
- 6 pitted dried plums
- 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
- In a large skillet, brown pork chops in butter for 1-2 minutes on each side. Arrange apricots and plums 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Autumn Pork Chops
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"I have made this recipe for years,the whole family likes it. I usually use boneless pork chops instead of the bone-in kind. It is easy enough for a week night meal yet special enough for company. Don't let the curry scare you off, it is subtle and delicious."
"I've made this recipe many times. I love it! And it smells so good while cooking, too. It's a keeper for me."