Autumn Pork Chops Recipe

4.5 2 3
Autumn Pork Chops Recipe
Autumn Pork Chops Recipe photo by Taste of Home
Publisher Photo

Autumn Pork Chops Recipe

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4.5 2 3
Publisher Photo
A delectable fruit sauce makes this easy pork chop dish Sunday-special. It's an autumn favorite when the children and grandchildren gather at our place for dinner after church. The chops simmer to a wonderful tenderness in just an hour. -Bertha Johnson, Indianapolis, Indiana
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour

Ingredients

  • 6 pork loin chops (1/2 inch thick)
  • 1 tablespoon butter or margarine
  • 12 dried apricots
  • 6 dried pitted prunes
  • 1-1/2 cups apple cider or juice
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon curry powder
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Directions

In a large skillet, brown pork chops in butter for 1-2 minutes on each side. Arrange apricots and prunes over pork. Combine the cider, sugar, salt and curry; pour over fruit. Cover and simmer for 1 hour. Remove chops and fruit and keep warm. Combine cornstarch and water until smooth; add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and fruit. Yield: 6 servings.
Originally published as Autumn Pork Chops in Taste of Home October/November 1999, p31

  • 6 pork loin chops (1/2 inch thick)
  • 1 tablespoon butter or margarine
  • 12 dried apricots
  • 6 dried pitted prunes
  • 1-1/2 cups apple cider or juice
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon curry powder
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  1. In a large skillet, brown pork chops in butter for 1-2 minutes on each side. Arrange apricots and prunes over pork. Combine the cider, sugar, salt and curry; pour over fruit. Cover and simmer for 1 hour. Remove chops and fruit and keep warm. Combine cornstarch and water until smooth; add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and fruit. Yield: 6 servings.
Originally published as Autumn Pork Chops in Taste of Home October/November 1999, p31

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Reviews forAutumn Pork Chops

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MY REVIEW
Patita User ID: 2533199 50424
Reviewed Oct. 3, 2010

"I have made this recipe for years,the whole family likes it. I usually use boneless pork chops instead of the bone-in kind. It is easy enough for a week night meal yet special enough for company. Don't let the curry scare you off, it is subtle and delicious."

MY REVIEW
misty0300 User ID: 36186 25676
Reviewed Dec. 26, 2009

"I've made this recipe many times. I love it! And it smells so good while cooking, too. It's a keeper for me."

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