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

Source