Curried Apricot Pork

This 20-minute pork chop recipe has a curry powder rub for the pork and a glaze made with apricot fruit spread and balsamic vinegar.

Yield: 4 servings (serving size: 1 pork chop and 2 tablespoons sauce)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 207
  • Calories from fat: 28%
  • Fat: 6.5g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 24.5g
  • Carbohydrate: 11g
  • Fiber: 0.2g
  • Cholesterol: 67mg
  • Iron: 1.1mg
  • Sodium: 287mg
  • Calcium: 23mg


  • 1/4 cup apricot fruit spread (such as Polaner)
  • 2 teaspoons balsamic vinegar
  • 1/2 cup water
  • 1/8 teaspoon salt
  • 1 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • Cooking spray


  1. Combine first 4 ingredients; set aside.
  2. Combine curry powder, 1/4 teaspoon salt, and red pepper; rub curry mixture on both sides of pork. Coat pork with cooking spray. Place a large nonstick skillet over medium heat until hot; add pork, and cook 7 minutes on each side or until done. Remove pork from pan; keep warm.
  3. Increase heat to high; add apricot mixture. Bring to a boil. Cook, stirring constantly, 2 minutes or until reduced to 1/4 cup. Spoon apricot mixture over pork.
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