Preparation Time: 25 minutes
4 boneless pork chops, 3/4-inch thick
1 teaspoon vegetable oil
2 teaspoons butter
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon curry powder
1 12-ounce can apple nectar
1 8 3/4-ounce can crushed pineapple
1/4 teaspoon salt
1/8 teaspoon pepper
Servings: 4
1. Heat oil in a heavy fry pan; brown chops on both sides. Remove from pan and set aside.
2. Melt butter in pan. Add onion and garlic, cook until light brown. Stir in curry powder, apple nectar and undrained pineapple; bring to a boil. Return chops to pan. Cover and simmer 15 minutes or until tender. Add salt and pepper to taste.
4 boneless pork chops, 3/4-inch thick
1 teaspoon vegetable oil
2 teaspoons butter
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon curry powder
1 12-ounce can apple nectar
1 8 3/4-ounce can crushed pineapple
1/4 teaspoon salt
1/8 teaspoon pepper
Servings: 4
1. Heat oil in a heavy fry pan; brown chops on both sides. Remove from pan and set aside.
2. Melt butter in pan. Add onion and garlic, cook until light brown. Stir in curry powder, apple nectar and undrained pineapple; bring to a boil. Return chops to pan. Cover and simmer 15 minutes or until tender. Add salt and pepper to taste.