Autumn Pork Chops

This was the only thing I cooked (other than spaghetti) this week, and I was nervous about it. Prunes are definitely not usually found in my kitchen. I asked Justin to let me know if there is something he wants me to make, and he found this recipe online. It turned out great! I may have to edit this statement, depending on the after affects of the dried fruit.

Prep Time: 15 min
Cook Time: 1 Hr.
Serves 6


Autumn Pork Chops
From Yahoo! Food

Ingredients:
6 Pork loin chops, 1/2 inch thick
1 T Butter
12 Dried apricots
6 Dried pitted prunes
1 1/2 cups apple cider or juice
1 T Sugar
1 t salt
1/4 t curry powder
2 T cornstarch
2 T water

In a large skillet, brown pork chops in butter for 1-2 minutes on each side. Arrange apricots and prunes 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.

Brooke's Notes: I made it tonight with all the ingredients as listed here, and then I cooked in corningware at 350 for an hour instead on a skillet. I poured the juices in a pan to make the gravy afterwards and then served it in the corningware I cooked it in with the gravy on the pork. Next time I would make more juices because it was good served with rice, but there was not enough gravy for the meat and rice. I may also try slow cooking it next time; I just didn't think about it early enough today. It would also taste good with our favorite Cucina Tuscana green beans as a side which are marinated in orange juice before they are steamed. Yum. Today for sides we just had our frozen mixed veggies, spinach salad with carrots, cheese and dried cranberries, and sliced bread. Also, the curry is not very strong in this recipe, if I want to really taste the curry I would add a bit more, but I think it tastes fine with the amount called for.