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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is from a Campbell's cookbook called Creative Cooking With Soup. Ingredients:
2 tablespoons olive oil |
1 1/2 lbs pork chops, cut 1/2 inch thick |
1 can chicken broth |
2 tablespoons soy sauce |
1 can apricot halves, cut up |
2 tablespoons brown sugar |
2 tablespoons cornstarch |
1 teaspoon ground cinnamon |
hot cooked rice |
chopped fresh parsley |
Directions:
1. Put olive oil and pork chops in skillet and cook over medium-high heat until chops are browned.
2. Stir in chicken broth and soy sauce.
3. Heat to boiling, reduce heat to low, cover and simmer for about 20 min.
4. until chops are tender.
5. Drain apricots and save liquid.
6. In a bowl combine liquid, brown sugar, cornstarch, and cinnamon; stir until smooth.
7. Remove pork chops from skillet, stir brown sugar mixture in.
8. Heat with medium heat until boiling, add the apricots and heat through.
9. Arrange pork chops over rice, and spoon sauce over chops.
10. Top with parsley.
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