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Curry-Glazed Pork Chops

 Curry-Glazed Pork Chops
MY sister-in-law gave me this recipe several years ago and it has been a family favorite since. It is always a big hit at potlucks and I have given the recipe to many friends. I am happy to share it with Reminisce readers.
8 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

  • 8 boneless pork loin chops (6 ounces each)
  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup water
  • 1/3 cup apricots with mixed fruit baby food
  • 1/4 cup flaked coconut
  • 2 tablespoons ketchup
  • 1 teaspoon beef bouillon granules
  • 1/4 cup flaked coconut, toasted
  • Hot cooked rice

Directions

  • In a large skillet, brown chops in oil in batches; transfer to a
  • greased 13-in. x 9-in. baking dish.
  • In the same skillet, saute onion until tender; stir in the flour,
  • brown sugar, curry powder, cinnamon and salt until blended.
  • Gradually add water; stir in the baby food, coconut, ketchup and
  • bouillon. Bring to a boil; cook and stir for 1-2 minutes or until
  • thickened.
  • Spoon half of the sauce mixture over pork. Bake, uncovered, at

2 of 2

Curry-Glazed Pork Chops (continued)

Directions (continued)

  • 400° for 20 minutes. Top with remaining sauce; bake 10-15
  • minutes longer or until a meat thermometer reads 160°. Sprinkle
  • with toasted coconut. Serve with rice. Yield: 8 servings.
Nutritional Facts: 1 pork chop (calculated without rice) equals 327 calories, 15 g fat (6 g saturated fat), 82 mg cholesterol, 286 mg sodium, 12 g carbohydrate, 1 g fiber, 33 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.