Posted by: catailsandotherfoundthings | May 28, 2010

Curried Apricot Pork Chops

I recently stumbled upon this AMAZING recipe while surfing the net. Pork and certain fruits pair exquisitely together. Some delicious sides to accompany this lovely portion of meat would be sauteed green beans, a summer swiss chard lightly drizzled with red wine vinegar, steamed asparagus or oven roasted brussels sprouts in butter and a pinch of garlic. Any sort of potato will also go well, but use spices and sauces lightly as the dominant flavor should be the pork chops.
Don’t hesitate to message me for more details on side dish recipes. Enjoy and please share your comments as always!


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.
-Trisha Kruse

2 Tbsp. apricot nectar
1 Tbsp. plus 1 1/2 tsp. apricot preserves
1 Tbsp. Dijon mustard
1 Tbsp. reduced-sodium soy sauce
1 tsp. curry powder
2 boneless pork loin chops (5 oz. each)
1/8 tsp. salt
1/8 tsp. pepper
1 1/2 tsp. 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 degrees. 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.


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