Curried Mango Pork Chops
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
- 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.
NUTRITION INFO
Calories: 280
Fat: 11 g
Carbohydrates: 20 g
Protein: 25 g
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