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Autumn Pork Chops

 Autumn Pork Chops
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
6 ServingsPrep: 15 min. Cook: 1 hour


  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.