Ingredients Jump to Instructions ↓

  1. 4 thick pork loin or rib chops (shoulder chops may be used)

  2. 1 onion, chopped

  3. 2 teaspoons curry powder

  4. 1 tablespoon flour

  5. 1 tablespoon brown sugar

  6. 1 teaspoon salt

  7. 1/2 teaspoon ground cinnamon

  8. 3/4 cup beef stock

  9. 2 tablespoons tomato sauce

  10. 1/4 cup pureed apricots and apples (1/4 cup dried apricots and 1 small apple cooked and sieved)

  11. 1 tablespoon grated coconut

Instructions Jump to Ingredients ↑

  1. Trim excess fat from chops.

  2. Brown in a large, heated frying pan, previously greased with a little of the fat trimmings.

  3. Do not cook chops through.

  4. Lift out,drain on paper towels and place in a single layer in a baking dish.

  5. Fry onion in a little of the fat drippings in the frying pan.

  6. Cook until soft, blend in curry powder and cook slowly for 4 minutes.

  7. Stir in flour, sugar, salt, cinnamon and stock.

  8. Continue stirring until sauce thickens.

  9. Blend in tomato sauce, apricot and apple puree and coconut.

  10. Spoon half mixture over chops and place in a hot oven for 20 minutes.

  11. Turn chops and spoon over remaining sauce.

  12. Bake for a further 20 minutes or until chops are tender and richly glazed.

  13. Serve hot.


Send feedback