Ingredients
4 teaspoons butter, divided6 boneless pork loin chops (6 ounces each) 1 small onion, finely chopped3 medium apples, thinly sliced (about 5 cups)1 can (28 ounces) whole tomatoes, undrained4 teaspoons sugar2 teaspoons curry powder1/2 teaspoon salt1/2 teaspoon chili powder4 cups hot cooked brown rice2 tablespoons toasted slivered almonds, optional
Preparation
In a 6-qt. stockpot, heat 2 teaspoons butter over medium-high heat. Brown pork chops in batches. Remove from pan.
In same pan, heat remaining butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in apples, tomatoes, sugar, curry powder, salt and chili powder. Bring to a boil, stirring to break up tomatoes.
Return chops to pan. Reduce heat; simmer, uncovered, 5 minutes. Turn chops; cook 3-5 minutes longer or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Serve with rice and, if desired, sprinkle with almonds.
