Reviewed: Mar. 17, 2013

I made this recipe last night and it was delicious. In order to cut the sugar (we are on diets)I used apricot halves that were slightly sweetened with Splenda, and it was very good!!! My hubby loved it. Enough said!!!

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Reviewer:

misslyn

Cooking Level: Intermediate

Home Town: Longview, Texas, USA

Reviewed: Jan. 3, 2013

My husband I both liked this recipe - served it with brown rice and vegetables. I added chopped onions at the beginning of the simmer and green pepper (red pepper would be just as good or better) 3 minutes before the end. Next time I make it,I'll add a bit more nectar and maybe some preserves as well and a lot more curry. Maybe then It'll be a 5 star - I'll let you know.

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Reviewer:

Sarah

Cooking Level: Expert

Home Town: Cochrane, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Mar. 9, 2011

Very good i will be making this again. I served it with a mango chutney

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2 users found this review helpful

Reviewer:

mdveach

Cooking Level: Intermediate

Reviewed: Jan. 17, 2011

This recipe was AWSOME!!! My husband absolutely love it. Will definitely make it again!!

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2 users found this review helpful

Reviewer:

Qtbutterfies

Cooking Level: Intermediate

Reviewed: Sep. 27, 2010

Very good! Used apricot preserves and served it with curry couscous. Definitely doing this one again.

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2 users found this review helpful

Reviewer:

TanyaJo13

Reviewed: Jul. 1, 2010

These come out delicious, though I've always used mango nectar instead of apricot, as I can't find it anywhere. The only issue with the recipe as written... too little sauce. Absolutely need to double the sauce recipe.

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3 users found this review helpful

Reviewer:

D&Dinner

Reviewed: Jun. 25, 2010

I marinated in the sauce and still had little flavor for me. I did use a good curry powder, just was bland tasting outside of the little bit of heat from the curry. I agree the sauce was good tasting, just didn't seem to make it's way into the chops. Thanks anyway for the recipe.

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5 users found this review helpful

Reviewer:

sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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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4 users found this review helpful

Reviewer:

COLE01

Cooking Level: Expert

Home Town: Alexandria, Kentucky, USA

Living In: Cincinnati, Ohio, USA

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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6 users found this review helpful