Pork Chops with Curried Pear Sauce
Great aromas and taste Found this one in a cookbook and modified it a bit. I like to have it with wild rice. This can also be made as a vegetarian dish with some substitutions.
Ingredients
  • 1 Firm, ripe Bosc , Bartlett or Anjou Pear
  • 1/4C Dried Apricots (2 oz)
  • 3Tbsp Dark Seedless Raisins
  • 1Can Pear Nectar (5 1/2 oz)
  • 2 Chicken Bouillon Cubes
  • 1Tbsp Lemon Juice
  • 2tsp Cooking Oil
  • 4 Loin Pork Chops - 1" thick, trimmed
  • 1/4tsp Salt
  • 1/4tsp Pepper
  • 1 Large Onion - finely chopped
  • 1 Clove garlic, finely chopped (may use minced garlic)
  • 1Tbsp Curry Powder
  • 1/3C Flour
  • 3/4C Water
Instructions
  1. Peel, core and cut pear into chunks
  2. Cut apricots into chunks
  3. In a bowl, put together pears, apricots, raisins, pear nectar, and lemon juice. Set aside
  4. Combine salt, pepper, curry powder and flour in small bowl and put on plate for coating pork chops.
  5. Heat oil in large skillet
  6. Coat pork chops in flour/curry mixture and place in oil
  7. Brown pork chops on both sides and put into 9 x 9 baking dish
  8. Once pork chops are removed from oil, put in onion, bouillon cubes and garlic and brown until onions are somewhat transparent.
  9. Put in the remaining flour mixture from plate and heat stirring constantly.
  10. Add the water, stirring constantly - It will thicken quickly.
  11. Add the pear mixture and heat through.
  12. Pour the heated pear mixture over the pork chops and cover with aluminum foil.
  13. Bake at 375 degrees for 20 minutes. Uncover and continue cooking for 15 minutes or until pork chops are cooked through.