CURRIED PORK CHOPS WITH APRICOTS (Sue’s)
6 boneless pork loin chops
salt and pepper to taste
1 t. curry powder
1/2 t. dry mustard
1 can (10 oz.) cream of mushroom soup
1/2 c. milk
1 can (16 oz.) whole apricots, drained
Flatten the pork chops slightly. Brown pork on both sides, in a skillet with olive oil, over medium-high heat. Season to taste with salt and pepper. Transfer the pork chops to a (9x13 inch) baking dish. Add curry powder, dry mustard, soup and milk to the pork drippings in the skillet. Heat, stirring, til smooth. Pour the curry sauce over the pork chops and bake, uncovered, 350° for 45 minutes. Garnish the curried pork chops with heated apricots. Serve with your favorite rice.
Note: you can use peaches in place of the apricots.
Curried Pork Chops With Apricots recipe is published in our July, 2009 Menu Minder, Issue #309.