Ingredients:
- 2 medium onions, halved and thinly sliced
- 3 to 4 tablespoons olive oil, divided
- 2 pounds boneless country-style pork ribs
- Salt and pepper
- 1/4 cup flour
- 1/2 cup chicken broth
- 1/3 cup peach or apricot preserves
- 1 tablespoon brown sugar, packed
- 2 tablespoons water
- 2 to 3 tablespoons curry powder
- 1 clove garlic, finely minced
Preparation:
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onions and sauté, stirring frequently, until softened. Turn down to low and continue cooking, stirring occasionally, until the onions are browned, about 8 to 10 minutes. Remove onions to a plate and set aside.
Add 1 to 2 tablespoons of olive oil to the skillet and set over medium-high heat. Sprinkle pork with salt and pepper; dredge in the flour. Cook pork, turning frequently, until browned on all sides, about 10 minutes. Add chicken broth to the skillet, cover, and continue cooking over medium-low heat for 20 minutes. Meanwhile, combine the preserves, brown sugar, water, curry powder, and garlic in a bowl; stir in the onions. Add the onion mixture to the skillet and continue cooking, uncovered, for 5 minutes.
Serves 4.
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