Best Curried Pork Chops Recipes

CURRIED PORK CHOPS

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.

CURRIED PORK CHOPS AND CAULIFLOWER WITH BASMATI RICE

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Remove from steamer and set aside.
• Season the pork chops with 1 1/2 teaspoon of curry powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Arrange the pork chops in the skillet and cook until the pork is no longer pink in the center, about 3 minutes on each side. Place pork chops on a platter and cover to keep warm.
• Sprinkle the remaining 2 1/2 teaspoons of curry powder and flour into the same skillet. Whisk in the chicken broth, buttermilk, and apple chutney. Continue cooking until the curry has thickened. Stir in the cauliflower and half of the green onion; cook until the cauliflower is heated through. Place 3/4 cup of rice on each plate, and top each portion with a pork chop. Spoon curry sauce over pork chops, and sprinkle the remaining green onions to garnish.

CURRIED APRICOT PORK CHOPS

Steps:

• In a small bowl, combine the first five ingredients; set aside., Sprinkle pork chops with salt and pepper. In a small nonstick skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Add apricots and onions to the pan; saute until onions are tender. Stir in nectar mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with pork chops.

PORK CHOPS WITH CURRIED APPLE-ONION SAUCE

Steps:

• Sprinkle pork with 1/2 teaspoon thyme, 1/2 teaspoon marjoram, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork and cook until no longer pink inside, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Reserve drippings in skillet.
• Add apple, onion and garlic to drippings in skillet and sauté over medium-high heat 2 minutes. Add chicken broth, wine, cream, mustard, curry powder and remaining 1/2 teaspoon thyme and 1/2 teaspoon marjoram. Boil until sauce thickens slightly, about 5 minutes. Divide pork among plates. Pour sauce over and serve.

CURRIED CIDER-BRAISED PORK CHOPS

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.

PORK CHOPS WITH CURRIED APPLE-ONION SAUCE

Steps:

• Sprinkle pork with 1/2 teaspoon thyme, 1/2 teaspoon marjoram, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork and cook until no longer pink inside, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Reserve drippings in skillet.
• Add apple, onion and garlic to drippings in skillet and sauté over medium-high heat 2 minutes. Add chicken broth, wine, cream, mustard, curry powder and remaining 1/2 teaspoon thyme and 1/2 teaspoon marjoram. Boil until sauce thickens slightly, about 5 minutes. Divide pork among plates. Pour sauce over and serve.

QUICK CURRIED PORK CHOPS

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.

PORK CHOPS WITH CURRIED CARAMELIZED ONIONS AND APPLES

Steps:

• Season chops with salt and pepper; brown both sides in a skillet with a little olive oil; remove to a 9x13 inch baking dish.
• In the same skillet, melt butter over medium heat.
• Cook and stir onions and apples in butter until caramelized, being sure to stir up browned bits.
• Stir in applesauce, apple juice, beef broth, garlic and curry powder.
• Season to taste with salt and pepper; simmer on low heat until slightly thickened, continuing to stir up browned bits from pork chops.
• Pour apple-onion mixture over chops in baking dish and cover dish with foil.
• Bake in a preheated 400 degree oven for 45 minutes.

CURRIED PORK CHOPS WITH BRANDIED PEACH AND CRABAPPLE CHUTNEY

Steps:

• In a small skillet, cook onion in 1 tablespoon oil over moderately low heat, stirring, until softened and stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder.
• Transfer mixture to a small bowl and stir in peaches, crabapples and parsley.
• Pat pork chops dry. In a small dish, stir together remaining 3/4 teaspoon curry powder, salt and pepper and sprinkle mixture on both sides of pork chops, rubbing it in. In a 9-inch heavy non-stick skillet, heat remaining 1/2 tablespoon oil over moderately high heat until hot, but not smoking and brown pork chops about 3 minutes on each side. Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through. Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with chutney.

CURRIED CIDER PORK CHOPS

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.

PORK CHOPS WITH SWEET CURRIED ONION

Steps:

• In a small bowl stir together water and jam. Halve onion and thinly slice. In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook onion with curry powder, stirring, until softened. Stir onions into jam mixture and season with salt and pepper.
• Pat pork chops dry and season with salt and pepper. In skillet heat remaining ‚ tablespoon oil over moderately high heat until hot but not smoking and sauté chops until golden brown and cooked through, about 1‚ minutes on each side. Add curried onion to pan and cook, stirring, 1 minute.
• Serve chops with salad.

CURRIED PORK CHOPS WITH BRANDIED PEACHES RECIPE

Steps:

• In a small skillet cook onion in 1 tablespoon oil over moderately-low heat, stirring, until softened and stir in 1 teaspoon vinegar and 1/4 teaspoon curry powder. Transfer mixture to a small bowl and stir in peaches and parsley. Pat pork chops dry. In a small dish stir together remaining 3/4 teaspoon curry powder, salt, and pepper and sprinkle mixture on both sides of pork chops, rubbing it in. In a 9-inch heavy non-stick skillet heat remaining 1/2 tablespoon oil over moderately-high heat until hot but not smoking and brown pork chops about 3 minutes on each side. Pour off any excess fat and reduce heat to moderately low. Add reserved syrup and remaining teaspoon vinegar and simmer, covered, 10 minutes, or until meat is just cooked through. Transfer pork chops to plates and keep warm. Boil pan juices until thickened, about 15 seconds, and spoon over pork chops. Serve pork chops with peaches. This recipe yields 2 servings.

PORK CHOPS WITH CURRIED ORANGE SAUCE

Steps:

• 1. Combine 1/4 tsp. curry powder, 1/4 tsp. paprika and 1/4 tsp.salt. Sprinkle pork with the curry mixture. Combine 1/2 tsp. curry powder and all of the marmalade, horseradish, vinegar and pepper in a small bowl.
• 2. Heat a large nonstick skillet, coated with cooking spray, over medium-high heat. Add the pork, cook for 5 minutes on each side (or until pork loses its pink color and reaches desired temperature).
• 3. Remove pork chops from pan. Add the marmalade mixture to the pan and cook for 15 seconds, scraping the pan to loosen browned bits. Spoon sauce over pork chops.

CURRIED PORK CHOPS

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.

CURRIED CIDER-BRAISED PORK CHOPS

Steps:

• Preparation 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.

"IN A HURRY" CURRIED PORK CHOPS

Steps:

• Instructions 1. In a bowl stir together broth and jam. Heat 1 tablespoon of the oil in skillet over medium-high heat. Add sliced onion and curry powder. Cook, stirring occasionally until onion is tender. Remove onions from pan and add into jam mixture. Season pork loin chops with salt and pepper. Add remaining 1 tablespoon oil to skillet and cook loin chops 6 to 8 minutes per side or until they are no longer pink and juices run clear. Add curried onion mixture back into to pan; heat through. Serve over rice.

PORK CHOPS WITH CURRIED CARAMELIZED ONIONS AND APPLES

Steps:

• Season chops with salt and pepper; brown both sides in a skillet with a little olive oil; remove to a 9x13 inch baking dish.
• In the same skillet, melt butter over medium heat.
• Cook and stir onions and apples in butter until caramelized, being sure to stir up browned bits.
• Stir in applesauce, apple juice, beef broth, garlic and curry powder.
• Season to taste with salt and pepper; simmer on low heat until slightly thickened, continuing to stir up browned bits from pork chops.
• Pour apple-onion mixture over chops in baking dish and cover dish with foil.
• Bake in a preheated 400 degree oven for 45 minutes.

CURRIED PORK CHOPS (BARBADOS)

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 BONE IN PORK CHOPS WITH GLAZED APRICOTS

Steps:

• In a medium non-reactive bowl combine first six ingredients and whisk well. Pre heat oven to 400 degrees. Place oven rack in middle. Heat olive oil in large sauté pan. Bring almost to smoke point. Dry pork chops with paper towel and Sprinkle salt and black pepper. Once oil is hot place seasoned pork chops in pan and cook for 5 to 7 minutes on one side. "Should get golden brown" flip the pork chops over and place them in the oven for an additional 7 to 10 minutes or until internal temperature reaches 145 degrees. Remove the pan from the oven with a thick towel so you do not burn your hand. Remove the pork chops and let them rest on a plate. Place the pan on a medium flame add the combined sauce ingredients to the pan, cook 2 minutes or until slightly thick. Add the pork chops, scallion and apricots to the pan. Cook one more minute. DO NOT LET IT BURN. Spoon sauce over the pork chops and place on a plate with chunky sauce over the pork chops. Serve with steamed vegetable rice or steamed broccoli with a lemon vinaigrette.

PORK CHOPS WITH SWEET CURRIED ONION

Steps:

• 1. In a small bowl stir together water and jam. Halve onion and thinly slice. In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook onion with curry powder, stirring, until softened. Stir onions into jam mixture and season with salt and pepper.
• 2. Pat pork chops dry and season with salt and pepper. In skillet heat remaining ‚ tablespoon oil over moderately high heat until hot but not smoking and sauté chops until golden brown and cooked through, about 1‚ minutes on each side. Add curried onion to pan and cook, stirring, 1 minute.