Reviewed: Nov. 30, 2009

This was so easy and good. I served this with Basmati rice and used apricot preserves instead. I have made it again and doubled the sausce to have enough to put on the rice.

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COLE01

Cooking Level: Expert

Home Town: Alexandria, Kentucky, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Feb. 12, 2009

Deliciously tangy, and ridiculously easy recipe. I might double the sauce next time so I have more to drizzle on top of some jasmine rice. I would also try this delicious sauce on top of lightly breaded pan-fried chicken breasts. A lovely dish. Thank you! I just remade it using apricot nectar as directed (I must have just used apricot preserves last time), and I must say I liked it MUCH better with the preserves instead. The nectar flattened the flavor out. Nevertheless, I did double the sauce so I had enough, which I drizzled over jasmine rice boiled in apple juice instead of water, with a crushed cashew garnish.

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Hulk

Cooking Level: Intermediate

Home Town: New York, New York, USA

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Reviewed: Jul. 28, 2008

Loved this recipe! I used apricot preserves instead of nectar, olive oil and a bit a tumeric. So good! It was so fast, and I had all the ingredients!

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Midge

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jan. 29, 2008

Made this last night because I had pork chops on hand and wanted to make something to compliment the Indian rice dish I was making. Very tasty, sweet and easy! This was a nice fragrant sauce and would go well with chicken too.

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SUNBUZZPLUM

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2007

This wasn't a big hit with us. I didn't like the apricot/curry combination, and Husband was unenthusiastic. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 14, 2007

It was so amazing! I substituted Mango nectar for the apricot nectar (i couldn't find apricot nectar) and it was amazing!!

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Rosebudteb81

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Reviewed: Mar. 1, 2007

Very easy and tasty

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judasdog

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Reviewed: Nov. 27, 2006

This recipe is good stuff. But I want to warn those unfamiliar with curry- make sure you're using a decent curry powder, or your porkchops will be sub-par. I made this twice with different curry powders, and the difference was night and day. The "national brand" of curry powder you'll find in a regular grocery store made this taste like celery seed and did NOT compliment the other flavors. It's worth the extra legwork and money to find a good, authentic curry. When I used "real" curry powder, this recipe was stellar! Had trouble finding a dish to go with it, though, would like to hear others' meal ideas.

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JeffNie

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Jan. 31, 2006

This reminds me of a dish my mom used to make with cornish hens. Her recipe included cooked bacon and sauteed onions, which gives the sauce much more flavor. When I made this, I also included onions and bacon and doubled the apricot sauce. I dipped the pork chops into seasoned flour prior to browning, then, per the recipe, cooked them in the apricot sauce. I served them with parslied rice and spooned the extra sauce over it. Yum!

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AngelaLG

Home Town: Peoria, Illinois, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 16, 2005

There has to be someway to make it better - the sauce on it's own was delicious but it was lost on the pork. Pork tasted like pork - would marinating help? I really wanted to taste the sauce without eating a spoonful seperately!!!

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tuxaby

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Reviewed: Jan. 21, 2005

This was just ok. The sauce smelled delicious, but the flavor in the pork was just ok. I wonder if Chicken would work better.

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SHAZT

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Reviewed: Jan. 5, 2005

This was very tasty. I also added a table spoon of Pataks curry paste and used Mango juice instead of apricot nectar because I couldn't find any at the shops. Used real garlic. Next time I think I will try it with Pork loin instead of chops. But, again a very nice flavour. Thank you Gabrielle

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Irene Graver

Cooking Level: Intermediate

Home Town: London, Greater London, England, U.K.

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 5, 2005

really bland - very little taste. Needs a whle lot more curry, some onion maybe?

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NGOETZ

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Reviewed: Jan. 5, 2005

Not bad. I used a tablespoon of Patak hot curry paste from a jar and real garlic. Very oddly named recipe, considering pork is rarely eaten in India (and never with off-the-shelf curry or garlic powder).

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KitchenDude

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Rosemount, Minnesota, USA

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Reviewed: Nov. 16, 2004

This dish was very easy to make. The pork was very tender and tasted as though alot more time and effort went into making it. The recipe calls for 1 CUP of oil which seems VERY odd... I only used about 1T so that I could saute the pork first. Thank you for the recipe!

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