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Hi...
We just got done having these pork chops for dinner....they are soooo good. These are fancy enough to serve to company! I served it with stir fried veggies so the plate was really colorful and yummy!!
Enjoy!
hugs,
peg
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.”
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
Directions
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.
v1%7C25C0E029851D3A45-600001024009D975[CE];~okv=;sz=160x600;kw=;k=;tile=1;u=[CS]v1%7C25C0E029851D3A45-600001024009D975[CE];~aopt=2/1/a3/0;~sscs=%3f]
Recipe source: Taste of Home magazine, June/July, 2010, submitted by Trisha Kruse from Eagle, Idaho.
http://www.tasteofhome.com/recipes/Curried-Apricot-Pork-Chops
We just got done having these pork chops for dinner....they are soooo good. These are fancy enough to serve to company! I served it with stir fried veggies so the plate was really colorful and yummy!!
Enjoy!
hugs,
peg
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.”
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
Directions
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.
v1%7C25C0E029851D3A45-600001024009D975[CE];~okv=;sz=160x600;kw=;k=;tile=1;u=[CS]v1%7C25C0E029851D3A45-600001024009D975[CE];~aopt=2/1/a3/0;~sscs=%3f]
Recipe source: Taste of Home magazine, June/July, 2010, submitted by Trisha Kruse from Eagle, Idaho.
http://www.tasteofhome.com/recipes/Curried-Apricot-Pork-Chops