A fresh fruit glaze that’s both sweet and savory turns these tender pork chops into a dish pretty enough to serve for a special night in. —Trisha Kruse, Eagle, Idaho
- 2 tablespoons apricot nectar
- 1 tablespoon plus 1-1/2 teaspoons apricot preserves
- 1 tablespoon Dijon mustard
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon curry powder
- 2 boneless pork loin chops (5 ounces each)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 teaspoons canola oil
- 1/2 cup sliced fresh apricots
- 2 green onions, sliced
- In a small bowl, combine the first five ingredients; set aside.
- Sprinkle pork chops with salt and pepper. In a small nonstick skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm.
- Add apricots and onions to the pan; saute until onions are tender. Stir in nectar mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with pork chops. Yield: 2 servings.
Originally published as Curried Apricot Pork Chops in Taste of Home June/July 2010, p49
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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