QUICK CURRIED PORK CHOPS
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
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.
SHEET-PAN CURRY PORK CHOPS AND SWEET POTATOES
This one-pan dinner gets topped with yogurt sauce, radishes, and pomegranate seeds to add a fun layer of fresh tartness to the sweetly spiced pork and potatoes. If you're serving picky eaters, you can always leave the toppings on the side.
Provided by Anna Stockwell
Categories Pork Chop Sheet-Pan Dinner Sheet Pan Curry Sweet Potato/Yam Yogurt Lemon Juice Radish Pomegranate Fall Winter Dinner One-Pot Meal Kid-Friendly Small Plates Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Arrange a rack in top third of oven; preheat to 450°F. Stir curry, pepper, brown sugar, and 2 tsp. salt in a small bowl.
- Rub an 18x13" rimmed baking sheet with oil. Sprinkle pork chops and potatoes with spice mixture on prepared pan to evenly coat, then arrange in an even layer with potatoes cut side down.
- Roast until pork is golden brown and cooked through and potatoes are deeply browned on cut sides and fork-tender, about 20 minutes. (The pork might finish cooking before the potatoes do; if so, transfer pork to a cutting board and let rest, then continue roasting the potatoes until done.)
- Meanwhile, whisk yogurt, lemon juice, and remaining 1/2 tsp. salt in a medium bowl.
- Arrange pork and potatoes on a platter. Top with yogurt sauce, radishes, and pomegranate arils.
- Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
- Cooks' Note
- Small sweet potatoes work best for cooking at the same rate as the pork chops and fitting on one sheet pan since you can tuck them between the chops. If you can't find small sweet potatoes, use larger ones, cut them into wedges, and turn them halfway through roasting.
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 World Cuisine Recipes Asian Indian
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
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
INSTANT POT® COCONUT CURRY PORK CHOPS
Dinner can be done in under 30 minutes with a handful of ingredients and a pressure cooker. I love serving this with coconut jasmine rice.
Provided by thedailygourmet
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Season pork chops with garlic, salt, and pepper.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Stir in curry paste and coconut oil. Whisk in coconut milk. Place pork chops into the cooker and cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 12 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Ladle out 1 tablespoon curry sauce. Whisk in arrowroot powder to create a slurry. Pour slurry into the pot. Turn on Saute function and cook until surry sauce has thickened, about 3 minutes. Squeeze lime wedges in to taste.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 3.5 g, Cholesterol 40.6 mg, Fat 15.7 g, Fiber 0.6 g, Protein 16.6 g, SaturatedFat 11 g, Sodium 764.5 mg, Sugar 0.6 g
CURRIED APRICOT PORK CHOPS
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
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
CRUSTED PORK CHOPS
Terri McKitrick of Delafield, Wisconsin shares these moist, golden-crusted pork chops, flavored with fresh rosemary, that are special enough to serve company...quick enough for weekdays.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place biscuit mix and egg in separate shallow bowls. In another shallow bowl, combine the cheese, bread crumbs and rosemary. Coat pork chops with biscuit mix, dip in egg, then coat with cheese mixture. , In a large skillet, brown pork chops on both sides in oil. Cook, uncovered, over medium heat for 10-15 minutes or until juices run clear, turning once.
Nutrition Facts : Calories 446 calories, Fat 25g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 548mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 43g protein.
CURRIED CIDER PORK CHOPS
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
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.
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