These sautéed pork
chops with a curried pan sauce make a quick weeknight dinner.
Serve with hot cooked rice, buttered broccoli spears and warm
flour tortillas.
Curried Mango
Pork Chops
4 boneless pork chops,
3/4-inch thick
2 teaspoons curry powder
1/4 teaspoon seasoned salt
2 teaspoons vegetable oil
4 sliced green onions
1/4 cup raisins
1/3 cup chicken broth
1 teaspoon cornstarch
1 fresh mango, peeled, seeded and diced
2 tablespoons flaked coconut
- Season chops with curry
powder and seasoned salt.
- Heat oil in large skillet
over medium-high heat. Brown chops on both sides, turning once,
for a total of 7 to 8 minutes. Remove chops from pan, reserve.
- In small bowl stir cornstarch
well into chicken broth.
- Add onions, raisins, and
chicken broth mixture into skillet; cook and stir until slightly
thickened.
- Return chops to pan; heat
through.
- Serve chops garnished
with mango and coconut.
Serves 4.
Wine suggestion: Pour a
chilled beer, or serve with a chilled rose or vin gris.
Nutrition Facts
Calories 260 calories
Protein 24 grams
Fat 9 grams
Sodium 140 milligrams
Cholesterol 60 milligrams
Saturated Fat 3 grams
Carbohydrates 20 grams
Recipe provided courtesy
of Pork: The Other White Meat.
