In A Hurry Curried Pork Chops Recipes

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CURRIED PORK CHOPS AND CAULIFLOWER WITH BASMATI RICE



Curried Pork Chops and Cauliflower with Basmati Rice image

Curry and apple chutney combine to make wonderful flavors.

Provided by Scott Koeneman

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 4

Number Of Ingredients 13

1 ½ cups uncooked basmati rice
3 cups water
4 cups cauliflower florets
4 (4 ounce) pork chops, trimmed
1 ½ teaspoons curry powder
salt and ground black pepper to taste
1 teaspoon olive oil
2 ½ teaspoons curry powder
2 teaspoons all-purpose flour
½ cup low-sodium chicken broth
½ cup buttermilk
¼ cup apple chutney
6 green onions, chopped, divided

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

CURRIED CIDER-BRAISED PORK CHOPS



Curried Cider-Braised Pork Chops image

Categories     Pork     Braise     Sauté     Kid-Friendly     Dinner     Curry     Fall     Bon Appétit     Small Plates

Yield Makes 2 servings (can be doubled)

Number Of Ingredients 7

1 1/2 tablespoons butter
4 thin boneless pork chops or 2 thick bone-in pork chops
2 cups chopped onions
1 large celery stalk, chopped
1 bay leaf
1 tablespoon curry powder
1 1/2 cups apple cider

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 CIDER PORK CHOPS



Curried Cider Pork Chops image

these are quick and very moist, courtesy of gourmet mag-- as a side i make baked rice, it's a no-fail dish

Provided by chia2160

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons butter
4 pork chops, with
salt & pepper
2 cups chopped onions
1 stalk celery, chopped
1 bay leaf
1 tablespoon curry powder
1 1/2 cups apple cider

Steps:

  • melt butter in skillet, add pork chops, brown on both sides, remove.
  • add celery, onions and bay leaf to skillet, saute until light brown.
  • add curry powder and cider, reduce by half, add pork chops back to skillet, simmer until cooked through, 10-15 minutes, serve.

CURRIED PORK CHOPS



Curried Pork Chops image

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

4 pork chops (1/2 inch thick)
2 tablespoons butter, divided
1/2 cup chopped onion
1 cup water
1-1/2 cups diced unpeeled tart apples
1/2 cup raisins, optional
3 tablespoons orange marmalade
2 tablespoons lemon juice
1 to 2 tablespoons curry powder
4 teaspoons sugar
1/2 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water
Hot cooked rice or macaroni

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.

PORK CHOPS WITH APPLE CURRY SAUCE



Pork Chops with Apple Curry Sauce image

A wonderful change from the traditional pork chops and applesauce. Boneless pork chops are browned, and then baked in a coating of caramelized onions, apples, and curry powder. Savory and wonderful! Serve with rice and your favorite vegetable.

Provided by EBSEPKE

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h

Yield 4

Number Of Ingredients 12

4 (1 inch thick) boneless pork chops
vegetable oil
salt and pepper to taste
1 large onion, diced
1 large apple, cored and diced
1 ½ cups unsweetened applesauce
2 cups apple juice
¼ cup margarine
2 tablespoons chicken bouillon granules
1 clove garlic, crushed
3 tablespoons ground curry powder, or to taste
salt and pepper to taste

Steps:

  • Season pork chops with salt and pepper. In a large skillet over medium-high heat, brown pork chops in a small amount of oil, flipping once to brown both sides. Arrange chops in a 9x13 inch baking dish.
  • In the same skillet, melt margarine over medium heat. Cook and stir onions and apples in margarine until caramelized. Stir in applesauce, apple juice, chicken bouillon, garlic, and curry powder. Season to taste with salt and pepper. Pour over chops, and cover dish with foil.
  • Bake in a preheated 400 degrees F (200 degrees C) for 40 minutes, or until pork chops are cooked through.

Nutrition Facts : Calories 476.7 calories, Carbohydrate 39.3 g, Cholesterol 62.6 mg, Fat 24.5 g, Fiber 4.7 g, Protein 26.7 g, SaturatedFat 5.7 g, Sodium 1040.6 mg, Sugar 30.6 g

CURRIED APRICOT PORK CHOPS



Curried Apricot Pork Chops image

A fresh fruit glaze that's both sweet and savory turns these tender pork chops into a dish pretty enough to serve for a special night in. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2 tablespoons apricot nectar
1 tablespoon plus 1-1/2 teaspoons apricot preserves
1 tablespoon Dijon mustard
1 tablespoon reduced-sodium soy sauce
1 teaspoon curry powder
2 boneless pork loin chops (5 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons canola oil
1/2 cup sliced fresh apricots
2 green onions, sliced

Steps:

  • In a small bowl, combine the first five ingredients; set aside., Sprinkle pork chops with salt and pepper. In a small nonstick skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Add apricots and onions to the pan; saute until onions are tender. Stir in nectar mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with pork chops.

Nutrition Facts : Calories 306 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 679mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

QUICK CURRIED PORK CHOPS



Quick Curried Pork Chops image

Make and share this Quick Curried Pork Chops recipe from Food.com.

Provided by - Carla -

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 pork chops (I use boneless center loin)
1 tablespoon margarine or 1 tablespoon butter
1 tablespoon fresh parsley (or 1 tsp dried)
2 teaspoons flour
1/2-1 teaspoon curry powder
1/4 teaspoon pepper
1/2 teaspoon beef bouillon granules
2/3 cup milk
2 tablespoons dry white wine or 2 tablespoons water
1 apple, peeled and thinly sliced

Steps:

  • Trim fat from pork chops.
  • If desired, sprinkle with salt and pepper.
  • In a large frying pan over medium heat, cook pork chops on both sides in margarine or butter until no pink remains.
  • Remove pork chops from the pan.
  • Add apple slices to frying pan and cook for 1 minute.
  • Stir parsley, flour, curry powder, bouillon granules and pepper into drippings.
  • Add milk all at once.
  • Cook and stir until thickened and bubbly (just a few minutes).
  • Stir in wine or water.
  • Return pork chops to frying pan and heat through.
  • Good served with rice.

PORK CURRY IN A HURRY



Pork Curry in a Hurry image

This recipe came from the pork producers of Nova Scotia, Canada that I got many years ago. I made it for the first time the other day and everyone loved it. It is also very easy to make and great for using left over pork.

Provided by I_love2nurse in Can

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups cubed cooked pork
1/2 cup chopped onion
1/2 cup red pepper, sliced
1 cup sliced celery
1/2 cup salted peanuts
2 1/2 tablespoons butter or 2 1/2 tablespoons margarine
3 tablespoons flour
1 cup pork stock or 250 ml chicken stock
1 cup apple, wedges
2 tablespoons chopped chutney (optional)
2 teaspoons curry powder
1/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a skillet, saute onion, red pepper, celery, and peanuts in butter.
  • Stir in flour, then add stock.
  • Add chutney, curry, salt, pepper, and sugar. Simmer 10 minutes, or until thickened, stirring often.
  • Add the apple wedges and cooked pork and heat thoroughly.
  • Serve with hot rice.

"IN A HURRY" CURRIED PORK CHOPS



Categories     Pork     Bake     Quick & Easy

Yield 4

Number Of Ingredients 6

1/4 cup chicken broth
1/4 cup apricot jam
2 tbsp. olive oil
1 medium onion, sliced thin
2 tsp. curry powder
4 pork loin chops, cut 3/4 inch thick

Steps:

  • Instructions 1. In a bowl stir together broth and jam. Heat 1 tablespoon of the oil in skillet over medium-high heat. Add sliced onion and curry powder. Cook, stirring occasionally until onion is tender. Remove onions from pan and add into jam mixture. Season pork loin chops with salt and pepper. Add remaining 1 tablespoon oil to skillet and cook loin chops 6 to 8 minutes per side or until they are no longer pink and juices run clear. Add curried onion mixture back into to pan; heat through. Serve over rice.

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