CURRIED PORK CHOPS (BARBADOS)
Make and share this Curried Pork Chops (Barbados) recipe from Food.com.
Provided by Realtor by day
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toast rice in 1 tablespoon oil for 2-3 minutes.
- Stir in raisins, cumin, salt and pepper. Cook for 1 minute.
- Add broth and water. Simmer covered until the liquids are absorbed by the rice, about 20 minutes.
- Meanwhile, combine curry powder, cinnamon and chili powder and rub into chops.
- Divide remaining oil into 2 skillets and saute 4 chops in each skillet until done, about 3 minutes per side. Serve over rice.
CURRIED PORK CHOPS
My mother was a very traditional cook, except when it came to this recipe! My sisters and I enjoyed it when we were growing up. Now it's a favorite of our own kids'.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, brown pork chops in 1 tablespoon of butter; drain and set aside. , In the same skillet, saute onion in remaining butter until tender. Add water, apples, raisins if desired, marmalade, lemon juice, curry, sugar and pepper; mix well. Bring to a boil. , Return pork chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until pork juices run clear and apples are crisp-tender. Remove pork chops; keep warm. , Combine flour and cold water until smooth; add to skillet, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Serve over rice or macaroni.
Nutrition Facts : Calories 364 calories, Fat 15g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 131mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 2g fiber), Protein 31g protein.
CURRIED PORK CHOPS AND APPLES
My husband found this recipe in the newspaper many years ago. I tried it, even though I expected it would taste awful. Boy, was I wrong! It is one of our family's favorite ways to enjoy pork chops.
Provided by Peprich
Categories Pork
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bake pork chops at 350F for 30 min.
- ,turning once.
- Pour off fat.
- Spread apples and raisins over pork chops.
- Combine remaining ingredients and pour over pork chops.
- Cover and bake 45-60 min.
- Serve with rice.
Nutrition Facts : Calories 333.3, Fat 14.5, SaturatedFat 5, Cholesterol 75, Sodium 569.8, Carbohydrate 27.8, Fiber 2.2, Sugar 21, Protein 23.5
CURRIED PORK CHOPS
Make and share this Curried Pork Chops recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir together flour, seasoned salt and black pepper in a shallow dish.
- Dip pork chops into flour mixture, coating both sides.
- Heat Wesson Oil in large skillet. Cook and stir onion and apple in hot oil until onion is tender.
- Remove from skillet; set aside. Cook chops in hot skillet until lightly brown on both sides.
- Remove chops from skillet. Drain off fat. Stir Hunt's Ready Tomato Sauce Chunky Special, raisins, curry powder, sugar and ground red pepper into skillet. Return chops, apple, and onion to skillet. Bring to boiling; reduce heat. Simmer, covered, 10-15 minutes or until pork chops are tender and no longer pink.
Nutrition Facts : Calories 416.1, Fat 27.2, SaturatedFat 8.4, Cholesterol 68.8, Sodium 66.1, Carbohydrate 24.1, Fiber 2.7, Sugar 11.2, Protein 19.9
SOOR VINDALOO (CURRIED PORK)
This recipe came from another site and varies from the other Pork Vindaloo recipes already posted here on 'Zaar, so I'm including it. It is spicy, flavorful, uses a relatively inexpensive cut of meat and is one of our favorites. It isn't any harder to make than a pot of chili. I serve over rice with a plain steamed vegetable on the side. Note to those who have never made a curry before, or have only used pre-packaged curry powder: don't be intimidated by the long list of "exotic" spices ! Once you've bought them for one recipe, you'll be using them over and over again for other curries. Enjoy !
Provided by FlemishMinx
Categories Curries
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a blender or electric chopper, add 4 of the chopped garlic cloves, half the ginger, the red chilis, mustard seeds, fenugreek seeds, turmeric, cumin and half the vinegar.
- Blend/chop until a homogeneous paste is formed.
- In a large pot or dutch oven, heat the olive oil and fry the onions until golden.
- Add the spice paste and saute gently for 15 minutes.
- Add the tomatoes and continue to cook, breaking them up in the pot with the back of a wooden spoon.
- When the tomatoes have begun to incorporate with the rest of the mixture (only a few minutes) add the pork and stir and cook until all the pieces have browned and are well coated with the spice mixture.
- This should take 5 to 10 minutes.
- Add the salt and pour in the boiling water.
- Simmer, covered for 40 minutes to one hour until the pork is tender.
- I usually remove the cover for the last 10 minutes and increase the heat slightly to reduce the liquids.
- You may also add 1 TBS cornstarch at this point if you want a sauce with more body.
- Add the remaining chopped garlic and ginger, along with the curry leaves, cloves, and cinnamon stick.
- Cook a further 5 minutes.
- Add the sugar and remaining vinegar, and more salt if desired.
- Remove the cinnamon stick before serving (and the cloves if you can fish them out, or caution your diners that they still remain!).
Nutrition Facts : Calories 694.2, Fat 51.7, SaturatedFat 15.7, Cholesterol 161, Sodium 451.5, Carbohydrate 15.1, Fiber 2.5, Sugar 7.4, Protein 41.5
QUICK CURRIED PORK CHOPS
Make and share this Quick Curried Pork Chops recipe from Food.com.
Provided by - Carla -
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from pork chops.
- If desired, sprinkle with salt and pepper.
- In a large frying pan over medium heat, cook pork chops on both sides in margarine or butter until no pink remains.
- Remove pork chops from the pan.
- Add apple slices to frying pan and cook for 1 minute.
- Stir parsley, flour, curry powder, bouillon granules and pepper into drippings.
- Add milk all at once.
- Cook and stir until thickened and bubbly (just a few minutes).
- Stir in wine or water.
- Return pork chops to frying pan and heat through.
- Good served with rice.
CURRIED CIDER PORK CHOPS
these are quick and very moist, courtesy of gourmet mag-- as a side i make baked rice, it's a no-fail dish
Provided by chia2160
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- melt butter in skillet, add pork chops, brown on both sides, remove.
- add celery, onions and bay leaf to skillet, saute until light brown.
- add curry powder and cider, reduce by half, add pork chops back to skillet, simmer until cooked through, 10-15 minutes, serve.
CURRIED CIDER-BRAISED PORK CHOPS
Categories Pork Braise Sauté Kid-Friendly Dinner Curry Fall Bon Appétit Small Plates
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 7
Steps:
- Melt butter in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and sauté until brown, about 3 minutes per side. Using tongs, transfer pork to plate. Add onions, celery and bay leaf to skillet. Sauté until onions are golden, about 6 minutes. Mix in curry powder. Add cider and boil until sauce is slightly reduced, about 6 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 3 minutes for boneless chops and 5 minutes for bone-in chops. Season with salt and pepper.
CURRIED PORK TENDERLOIN
Make and share this Curried Pork Tenderloin recipe from Food.com.
Provided by MaryMc
Categories Curries
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat from pork.
- Mix sugar and spices in a small bowl.
- Rub pork with spice mixture.
- Place pork on a broiler pan coated with cooking spray.
- Insert a meat thermometer in the thickest part.
- Bake at 425 degrees for about 25-35 minutes, or until the thermometer registers 160 degrees (meat will be slightly pink in the center).
- Let stand 5 minutes before slicing.
- Serve with mango chutney.
Nutrition Facts : Calories 317, Fat 8.9, SaturatedFat 2.8, Cholesterol 147.6, Sodium 703.6, Carbohydrate 9.6, Fiber 1.5, Sugar 6.9, Protein 47.7
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