JUICY PORK CHOPS
This is he most moist pork chops you will ever have! Even my three boys ages 7 and under eat them all up. It is so easy and actually so healthy. Great served with some rice, noodles or any vegetables.
Provided by Melissa Beau Powell
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 12h15m
Yield 4
Number Of Ingredients 4
Steps:
- In a large resealable bag, mix together the soy sauce, minced garlic, and pepper. Place the pork chops into the bag, squeeze out most of the air, seal, and marinate for 12 hours in the refrigerator. Turn the bag over about halfway through.
- Preheat the oven's broiler. Place the pork chops onto a broiling pan. Broil for 5 minutes per side, or to your desired doneness. Time will be different depending on the thickness of your chops.
Nutrition Facts : Calories 122.5 calories, Carbohydrate 4 g, Cholesterol 36.2 mg, Fat 4.7 g, Fiber 0.8 g, Protein 15.4 g, SaturatedFat 1.6 g, Sodium 1827.1 mg, Sugar 0.5 g
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.
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.
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
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 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
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- Heat the coconut oil in a small skillet set over medium heat. Stir in the curry paste and garlic. Cook, stirring, until the mixture starts to darken. Pour in the coconut milk and whisk until smooth.
- Season the pork chops on both sides with salt and pepper. Place in a baking dish. Pour the coconut milk mixture over the pork and toss to coat. Let rest for 30 minutes.
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