Monday, September 10, 2007

Curried Mango Pork Chops

I've made this recipe several times now, and we both love it. I put the mango and coconut in the pan to heat them through with the other toppings, which I think helps the flavours blend a little better. It's a pretty easy recipe and goes really well with rice and some kind of green vegetable.

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 7-8 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. Makes 4 servings (3 oz cooked pork per serving.)

Recipe courtesy of National Pork Board

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