Succulent pork loin with a light tang and just a zing of curry. This is sure to be a hit with your family and friends. To top it off, they’re baked, so they might even be pretty healthy!

This is something I’ve been meaning to try for a while, and the mood struck yesterday. Generally I’ll glaze pork in honey and mustard, but I’ve been trying to get away from the standard, and apricots just seemed like a good way to go.

This simple recipe uses the Apricot Curry Glaze from my previous post and I must admit it’s a sinfully delicious combination.

Ingredients:

1 pkg pork loin chops (bone-in or boneless, it doesn’t matter)
Salt and Pepper to taste
1 batch Apricot Curry Glaze

Instructions:

Preheat oven to 350°F.
Place pork loin chops on a baking sheet. Season both sides to taste with salt and pepper.

Bake at 350°F until top of chops are browned. Drain any juices and turn chops. Return to oven until second side is browned well.

Coat with Glaze and return to oven, repeating every 5 minutes until you’ve gone through half of the glaze.

Turn chops and glaze every 5 minutes until glaze is used up. Allow to cook 5 minutes after last application.

Allow to rest for 10 minutes before serving.

What I would have done differently had I thought of it:

I probably would have served this over rice had I thought of it soon enough and had made a bit of extra glaze.

As for the veggies in the picture; they’re simply steamed broccoli, cauliflower and baby carrots with some toasted almond slices and lemon zest.

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