CURRIED PORK CHOPS
Make and share this Curried Pork Chops recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir together flour, seasoned salt and black pepper in a shallow dish.
- Dip pork chops into flour mixture, coating both sides.
- Heat Wesson Oil in large skillet. Cook and stir onion and apple in hot oil until onion is tender.
- Remove from skillet; set aside. Cook chops in hot skillet until lightly brown on both sides.
- Remove chops from skillet. Drain off fat. Stir Hunt's Ready Tomato Sauce Chunky Special, raisins, curry powder, sugar and ground red pepper into skillet. Return chops, apple, and onion to skillet. Bring to boiling; reduce heat. Simmer, covered, 10-15 minutes or until pork chops are tender and no longer pink.
Nutrition Facts : Calories 416.1, Fat 27.2, SaturatedFat 8.4, Cholesterol 68.8, Sodium 66.1, Carbohydrate 24.1, Fiber 2.7, Sugar 11.2, Protein 19.9
CURRIED PORK CHOPS (BARBADOS)
Make and share this Curried Pork Chops (Barbados) recipe from Food.com.
Provided by Realtor by day
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toast rice in 1 tablespoon oil for 2-3 minutes.
- Stir in raisins, cumin, salt and pepper. Cook for 1 minute.
- Add broth and water. Simmer covered until the liquids are absorbed by the rice, about 20 minutes.
- Meanwhile, combine curry powder, cinnamon and chili powder and rub into chops.
- Divide remaining oil into 2 skillets and saute 4 chops in each skillet until done, about 3 minutes per side. Serve over rice.
CURRIED PORK CHOPS
My mother was a very traditional cook, except when it came to this recipe! My sisters and I enjoyed it when we were growing up. Now it's a favorite of our own kids'.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, brown pork chops in 1 tablespoon of butter; drain and set aside. , In the same skillet, saute onion in remaining butter until tender. Add water, apples, raisins if desired, marmalade, lemon juice, curry, sugar and pepper; mix well. Bring to a boil. , Return pork chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until pork juices run clear and apples are crisp-tender. Remove pork chops; keep warm. , Combine flour and cold water until smooth; add to skillet, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Serve over rice or macaroni.
Nutrition Facts : Calories 364 calories, Fat 15g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 131mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 2g fiber), Protein 31g protein.
CURRIED CIDER-BRAISED PORK CHOPS
Categories Pork Braise Sauté Kid-Friendly Dinner Curry Fall Bon Appétit Small Plates
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 7
Steps:
- Melt butter in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and sauté until brown, about 3 minutes per side. Using tongs, transfer pork to plate. Add onions, celery and bay leaf to skillet. Sauté until onions are golden, about 6 minutes. Mix in curry powder. Add cider and boil until sauce is slightly reduced, about 6 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 3 minutes for boneless chops and 5 minutes for bone-in chops. Season with salt and pepper.
CURRIED PORK CHOPS AND CAULIFLOWER WITH BASMATI RICE
Curry and apple chutney combine to make wonderful flavors.
Provided by Scott Koeneman
Categories Indian Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Remove from steamer and set aside.
- Season the pork chops with 1 1/2 teaspoon of curry powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Arrange the pork chops in the skillet and cook until the pork is no longer pink in the center, about 3 minutes on each side. Place pork chops on a platter and cover to keep warm.
- Sprinkle the remaining 2 1/2 teaspoons of curry powder and flour into the same skillet. Whisk in the chicken broth, buttermilk, and apple chutney. Continue cooking until the curry has thickened. Stir in the cauliflower and half of the green onion; cook until the cauliflower is heated through. Place 3/4 cup of rice on each plate, and top each portion with a pork chop. Spoon curry sauce over pork chops, and sprinkle the remaining green onions to garnish.
Nutrition Facts : Calories 462.6 calories, Carbohydrate 75.9 g, Cholesterol 37.3 mg, Fat 6.8 g, Fiber 5 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 98.3 mg, Sugar 10.4 g
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