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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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MY sister-in-law gave me this recipe several years ago and it has been a family favorite since. It is always a big hit at potlucks and I have given the recipe to many friends. I am happy to share it with Reminisce readers. Ingredients:
8 boneless pork loin chops (6 ounces each) |
2 tablespoons canola oil |
1 large onion, chopped |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons brown sugar |
1/2 teaspoon curry powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 cup water |
1/3 cup apricots with mixed fruit baby food |
1/4 cup flaked coconut |
2 tablespoons ketchup |
1 teaspoon beef bouillon granules |
1/4 cup flaked coconut, toasted |
hot cooked rice |
Directions:
1. In a large skillet, brown chops in oil in batches; transfer to a greased 13-in. x 9-in. baking dish.
2. In the same skillet, saute onion until tender; stir in the flour, brown sugar, curry powder, cinnamon and salt until blended. Gradually add water; stir in the baby food, coconut, ketchup and bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Spoon half of the sauce mixture over pork. Bake, uncovered, at 400° for 20 minutes. Top with remaining sauce; bake 10-15 minutes longer or until a meat thermometer reads 160°. Sprinkle with toasted coconut. Serve with rice. Yield: 8 servings.
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