Pork chops with curried pear sauce

 

           A chutney-style sauce adds a sweet and spicy flavor to these baked chops.

Makes 4 servings

• 1 firm ripe Bosc, Bartlett or Anjou pear, peeled, cored and cut into ¼-inch dice
• ¼ cup dried apricots, coarsely chopped
• 3 tablespoons dark seedless raisins
• 1 can (5½ ounces) pear nectar
• ¾ cup chicken broth
• 1 tablespoon lemon juice
• 2 teaspoons vegetable oil
• 4 loin pork chops, 1 inch thick (1½ to 2 pounds), trimmed
• Salt and pepper, to taste
• 1 large onion, finely chopped
• 1 clove garlic, finely chopped
• 1 tablespoon curry powder
• 2 teaspoons all-purpose flour

1. Preheat oven to 375F.
2. Combine pear, apricot, raisins, nectar, broth and lemon juice in small bowl ; set aside.
3. Heat 1 teaspoon oil in large nonstick skillet over medium heat ; add chops and cook 3 minutes on each side until golden.
4. Remove chops to 9 x 9 x 2-inch square glass baking dish ; sprinkle with salt and pepper.
5. In same skillet, heat remaining 1 teaspoon oil ; add onion and garlic and sauté over medium-low heat 2 minutes.
6. Combine curry powder and flour in small bowl and sprinkle over onion mixture ; cook, stirring constantly, 2 minutes until mixture is dry.
7. Add in fruit mixture with liquid ; bring to boiling, stirring up browned bits from bottom of skillet.
8. Lower heat ; simmer, stirring occasionally, 2 minutes.
9. Spoon over chops in baking dish ; cover with aluminium foil.
10. Baked in preheated oven for 20 minutes ; uncover and bake 15 minutes longer until chops are cooked through.

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