Curried Mango Pork Chops
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Curried Mango Pork Chops
| Sat, 09-08-2007 - 9:22am |
Curried Mango Pork Chops
Serves: 4
Serving Size: 3 oz. cooked pork per serving
These sautéed pork chops with a curried pan sauce make a quick weeknight dinner. Serve with hot cooked brown rice and broccoli spears. Recipe courtesy of the National Pork Board.
INGREDIENTS
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 chopped dried apricots
1/3 cup chicken broth
1 teaspoon cornstarch
1 fresh mango, peeled, seeded and diced
2 tablespoons unsweetened flaked coconut (optional)
DIRECTIONS
1. Season chops with curry powder and seasoned salt.
2. Heat oil in large skillet over medium-high heat. Brown chops on both sides, turning once, for a total of 7-8 minutes.
3. Remove chops from pan, reserve.
4. In small bowl stir cornstarch well into chicken broth.
5. Add onions, apricots, and chicken broth mixture into skillet; cook and stir until slightly thickened.
6. Return chops to pan; heat through. Serve chops garnished with mango and coconut.
Serves: 4
Serving Size: 3 oz. cooked pork per serving
These sautéed pork chops with a curried pan sauce make a quick weeknight dinner. Serve with hot cooked brown rice and broccoli spears. Recipe courtesy of the National Pork Board.
INGREDIENTS
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 chopped dried apricots
1/3 cup chicken broth
1 teaspoon cornstarch
1 fresh mango, peeled, seeded and diced
2 tablespoons unsweetened flaked coconut (optional)DIRECTIONS
1. Season chops with curry powder and seasoned salt.
2. Heat oil in large skillet over medium-high heat. Brown chops on both sides, turning once, for a total of 7-8 minutes.
3. Remove chops from pan, reserve.
4. In small bowl stir cornstarch well into chicken broth.
5. Add onions, apricots, and chicken broth mixture into skillet; cook and stir until slightly thickened.
6. Return chops to pan; heat through. Serve chops garnished with mango and coconut.


