It’s been forever since I posted a recipe. Sorry about that. I hope this makes up for my cruel neglect.
Apricot-Curry Pork Chops
4-6 Bone in Pork Chops
Salt and Pepper
2 Tablespoons Olive Oil
2 cups Chicken or Veggie Stock
1/2 cup Apricot Preserves
2 Teaspoons Curry Powder
1/2 cup Golden Raisins
Season your pork chops with salt and pepper.
Heat a heavy bottomed skillet or saute pan on medium high and pour in the olive oil. Brown the chops on both sides, then set aside.
You may need to brown the chops in batches if they won’t all fit in the pan.
Pour in the chicken stock and scrape the pan, add the apricot preserves, curry powder, raisins and a little more salt and pepper. Stir until well mixed and simmer for about 5 minutes. Add back in the pork chops and cover. Cook for 15 more minutes or until cooked through.
Serve with couscous or rice. This would be really good with chicken too!
Kathleen Rear 