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Autumn Pork Chops

A delectable fruit sauce makes this easy pork chop dish Sunday-special. It's an autumn favorite when the children and grandchildren gather at our place for dinner after church. The chops simmer to a wonderful tenderness in just an hour. -Bertha Johnson, Indianapolis, Indiana
  • Total Time
    Prep: 15 min. Cook: 1 hour
  • Makes
    6 servings

Ingredients

  • 6 pork loin chops (1/2 inch thick)
  • 1 tablespoon butter
  • 12 dried apricots
  • 6 pitted dried plums (prunes)
  • 1-1/2 cups apple cider or juice
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon curry powder
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Directions

  • In a large skillet, brown pork chops in butter for 1-2 minutes on each side. Arrange apricots and plums over pork. Combine the cider, sugar, salt and curry; pour over fruit. Cover and simmer for 1 hour. Remove chops and fruit and keep warm. Combine cornstarch and water until smooth; add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and fruit.

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