Indian Pork

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"

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

Directions

1. Mix curry powder and salt then sprinkle lightly on both sides of the chops and rub into meat.
2. Preheat a skillet then add oil and swirl to coat pan.
3. Add chops and cook for 5 minutes on each side.
4. Remove chops from skillet but do not drain juices.
5. Cover meat and keep warm.
6. Add onion and raisins to skillet and simmer for 3 minutes.
7. In a saucepan combine broth and cornstarch and stir until well combined then add chutney then cover and cook until slightly thickened and bubbly.
8. Serve over chops and sprinkle with coconut.