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