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Thursday, June 24, 2010

Curried Apricot Pork Chops

Curried Apricot Pork Chops
“A fresh fruit glaze that’s both sweet and savory drapes these tender chops. They’re pretty enough to serve for a special night in.”

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

In a small bowl, combine the first five ingredients; set aside.
Sprinkle pork chops with salt and pepper. In a small nonstick skillet, cook chops in oil for 5-7 minutes on each side or until a meat thermometer reads 160°. Remove and set aside.
Add apricots and onions to the pan; cook and stir for 2 minutes. Stir in nectar mixture. Return pork chops to the pan and heat through, spooning the sauce over the top. Cook until slightly thickened.
Yield: 2 servings.

Recipe source: Taste of Home magazine, June/July, 2010, submitted by Trisha Kruse from Eagle, Idaho.

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