| Cook Time: 1 hr | Prep Time: 20 min | | Yield: 6 servings | |
Ingredients:
6 loin porkchops, 1" thick
1/4 cup all-purpose flour for dredging pork
2 tablespoons peanut oil
1/2 cup Sauterne or other dry table wine
1/4 cup Meyers dark rum
1/3 cup apricot jam
1 teaspoon Pick-a-peppa sauce
1 tablespoon freshly-squeezed lime juice
2 teaspoons curry powder
Several dashes of Tabasco sauce
1 tablespoon cilantro, freshly minced
6 fresh apricots
Greens (parsley, cilantro or kale)
Fruit chutney for garnishing
Coconut for garnishing
Instructions:
Preheat oven to 375 degrees.
Heat oil in skillet. Trim excess fat off chops, dredge with flour and brown in oil.
Place browned chops in 9" square baking pan.
Combine wine, rum, jam, Pick-a-peppa, lime juice, curry and Tabasco and pour over chops.
Cover tightly with foil and bake in 375 degree oven for one hour.
Before serving, sprinkle cilantro over top. Halve and pit the apricots and place on greens. Fill center of apricots with spoonful of any fruit chutney and sprinkle chutney with shredded coconut.
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