Difference between revisions of "Indian Pork"
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# Mix curry powder and salt then sprinkle lightly on both sides of the chops and rub into meat. | # Mix curry powder and salt then sprinkle lightly on both sides of the chops and rub into meat. | ||
# Preheat a skillet then add oil and swirl to coat pan. | # Preheat a skillet then add oil and swirl to coat pan. | ||
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[[Category:Meat Recipes]] | [[Category:Meat Recipes]] | ||
[[Category:Pork loin chop Recipes]] | [[Category:Pork loin chop Recipes]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
Latest revision as of 17:02, 16 July 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boone Estate in Dallas, Texas in 1981. From "Catsrecipes Y-Group"[1]
Ingredients
- 4 boneless pork loin chops
- 1 teaspoon curry powder
- ¼ teaspoon seasoned salt
- 1 teaspoon vegetable oil
- ⅓ cup sliced green onions
- ¼ cup raisins
- ⅓ cup chicken broth
- 1 teaspoon cornstarch
- ¼ cup chutney
- 2 tablespoons flaked coconut
Procedures
- Mix curry powder and salt then sprinkle lightly on both sides of the chops and rub into meat.
- Preheat a skillet then add oil and swirl to coat pan.
- Add chops and cook for 5 minutes on each side.
- Remove chops from skillet but do not drain juices.
- Cover meat and keep warm.
- Add onion and raisins to skillet and simmer for 3 minutes.
- In a saucepan combine broth and cornstarch and stir until well combined then add chutney then cover and cook until slightly thickened and bubbly.
- Serve over chops and sprinkle with coconut.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
