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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. |
| Quantity |
Ingredients |
Preparation Notes |
| 1 |
Firm, ripe Bosc
, Bartlett or
Anjou Pear |
- 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.
|
| 1/4 Cup |
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 Cup |
Flour |
| 3/4 Cup |
Water |
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