Recipe Collector

Monday, May 30, 2016

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 rice, buttered broccoli spears and warm flour tortillas. 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 raisins 
  • 1/3 cup chicken broth 
  • 1 teaspoon cornstarch 
  • 1 fresh mango, peeled, seeded and diced 
  • 2 tablespoons flaked coconut 

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, raisins, 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.

NUTRITION INFO
Calories: 280
Fat: 11 g
Carbohydrates: 20 g
Protein: 25 g

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