This delivers a tangy sauce. Serve with rice or pasta and a crisp salad to round out a delicious meal.
| 4-3/4” thick pork chops | 2 tsp. Balsamic vinegar or red wine |
| 2-3 Tbs. flour | 1/4 tsp. salt |
| 1 Tbs. cooking oil | freshly ground pepper |
| 1/2 cup Major Grey’s chutney | 1 cup diced canned apricots |
| pinch of allspice | 2 Tbs. sour cream |
Put flour in a plastic bag and shake chops to coat. Brown in oil, turning and cooking for 15-20 minutes. Remove from pan and place on an oven-proof platter and keep warm in a low oven. Pour off fat, leaving just one tablespoon. Sauté onion a few minutes. Add chutney, allspice, vinegar, salt and pepper. Scrap pan to remove any bits and add to sauce. Reduce heat and add apricots and sour cream. Do not boil. Put chops in pan, spooning sauce over and heating chops through. Serves 4.