Festive Fall Pork Chops
|Pork chops||6 (1/2 Inch Thick)|
|Apple cider/Apple juice||1 1⁄2 Cup (24 tbs)|
|Curry powder||1⁄4 Teaspoon|
|Dried prunes||6 , pitted|
Trim fat from chops; heat trimmings in skillet.
When you have about 2 tablespoons melted fat, remove trimmings.
Slowly brown pork chops on both sides in hot fat.
Combine apple cider with sugar, salt, and curry powder; pour over chops.
Place dried fruits on top of chops.
Cover; cook over low heat about 1 hour or till chops are thoroughly cooked and fork tender.
Remove meat and fruit to a warm serving platter.
Blend cornstarch with water; stir into pan juices.
Cook and stir till mixture has thickened.
Serve with pork chops and fruit.