Curry-Glazed Pork Chops

• 8 boneless pork loin chops (6 ounces each)
• 2 tablespoons canola oil
• 1 large onion, chopped
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup water
• 1/3 cup apricots with mixed fruit baby food
• 1/4 cup sweetened shredded coconut
• 2 tablespoons ketchup
• 1 teaspoon beef bouillon granules
• 1/4 cup sweetened shredded coconut, toasted
• Hot cooked rice

1. In a large skillet, brown chops in oil in batches; transfer to a greased 13x9-in. baking dish.
2. In the same skillet, saute onion until tender; stir in the flour, brown sugar, curry powder, cinnamon and salt until blended. Gradually add water; stir in the baby food, coconut, ketchup and bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
3. Spoon half of the sauce mixture over pork. Bake, uncovered, at 400u0b0 for 20 minutes. Top with remaining sauce; bake 10-15 minutes longer or until a thermometer reads 160u0b0. Sprinkle with toasted coconut. Serve with rice.

pork loin chops, canola oil, onion, flour, brown sugar, curry powder, ground cinnamon, salt, water, apricots with mixed fruit baby food, coconut, ketchup, beef bouillon granules, coconut, rice

Taken from www.tasteofhome.com/recipes/curry-glazed-pork-chops/ (may not work)