Canned apricots nicely complement the tender pork in this wonderful entree sent by Ron Gardner from Grand Haven, Michigan.
- 1 can (15-1/4 ounces) apricot halves, undrained
- 4 bone-in pork loin chops (3/4 inch thick)
- 1 tablespoon butter
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Salt and pepper to taste
- Place apricots in a food processor or blender; cover and process until coarsely chopped. In a large skillet, brown pork chops in butter over medium-high heat. Add apricots. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until meat juices run clear.
- Remove the chops and keep warm. Combine cornstarch and cold water until smooth; stir into apricot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Season with salt and pepper. Serve over pork chops. Yield: 4 servings.
Originally published as Apricot Pork Chops in Quick Cooking May/June 2004, p6
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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