Autumn Pork Chops

Name: Autumn Pork Chops
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 6 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
Ingredients: 6 pork loin chops (1/2 inch thick); 1 tablespoon butter; 12 dried apricots; 6 pitted dried plums; 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

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

Ingredients

6 pork loin chops (1/2 inch thick)
1 tablespoon butter
12 dried apricots
6 pitted dried plums
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 plums 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.

Originally published as Autumn Pork Chops in Taste of Home October/November 1999

Reviews

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Average Rating:

delowenstein

Apr 4, 2019

I'd used 18 dried apricots and then after chops simmered, I'd made the fruit sauce as recipe directed and added 6 pitted cooked prunes to the chops and apricots. I'd never made this dish before. I sampled the dish and I found it to be rated as very good-#4!
Patita

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.
misty0300

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.