Curried Apricot Pork Chops
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
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
Reviews
Made this for dinner last night. It was so easy to prepare and oh so delicious.
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!!!
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!