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Curried Apricot Pork Chops Recipe

Curried Apricot Pork Chops Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:2 servings

Ingredients

  • 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

Directions

  • 1. In a small bowl, combine the first five ingredients; set aside.
  • 2. 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.
  • 3. 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 each: 306 calories, 12g fat (3g saturated fat), 68mg cholesterol, 679mg sodium, 20g carbohydrate (12g sugars, 2g fiber), 29g protein Diabetic Exchanges:1 starch, 4 lean meat, 1 fat

Reviews for Curried Apricot Pork Chops

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MY REVIEW
Reviewed Aug. 4, 2013

"Made this for dinner last night. It was so easy to prepare and oh so delicious."

MY REVIEW
Reviewed Jun. 7, 2012

"This is a family favorite and always makes me feel like a culinary genius! I use canned apricots instead of fresh but doubt it makes any difference. I also omit the onions because, well, I just don't like them. I do however season the pork chops with a little onion powder to make up for it. I serve with either brown rice or tonights favorite, couscous! I HIGHLY recommend this recipe!!!"

MY REVIEW
Reviewed Oct. 30, 2010

"Very yummy indeed. I didn't use the nectar because I knew I would throw out the rest of the can. So I used chicken broth. I also did not have apricots so used a bit more of the preserves. This is some good stuff!"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.