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Curried Apricot Pork Chops

 Curried Apricot Pork Chops
A fresh fruit glaze that’s both sweet and savory drapes these tender chops. They’re pretty enough to serve for a special night in. —Trisha Kruse, Eagle, Idaho
2 ServingsPrep/Total Time: 30 min.


  • 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.
Nutritional Facts: 1 pork chop with 1/3 cup sauce equals 306 calories, 12 g fat (3 g saturated fat), 68 mg cholesterol, 679 mg sodium,

2 of 2

Curried Apricot Pork Chops (continued)

Nutritional Facts: 20 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer