Source: National Pork Board

Fruit and curry marry tastefully with pork in this quick skillet supper.

Servings

4 boneless pork chops , 3/4-inch thick
1 tsp vegetable oil
2 tsp unsalted butter
0.5 cup fresh chopped onion
1 medium garlic cloves , crushed
1 tbsp curry powder
12 oz apple juice
8.75 oz Pineapple, crushed, with juice, canned , undrained
0.25 tsp salt
0.12 tsp black pepper

1 Heat oil in heavy skillet and brown chops on both sides. Remove chops from pan and set aside.
2 Melt butter in pan; sauté onion and garlic until light brown, about 5-6 minutes.
3 Stir in curry powder, apple juice, and pineapple, and bring to a boil.
4 Return chops to pan, cover, and let simmer 8-10 minutes or until tender.
5 Salt and pepper to taste.

Fruit and curry marry tastefully with pork in this quick skillet supper.