Pineapple Curried Pork Chops
Fruit and curry marry tastefully with pork in this quick skillet supper. Serve with steamed green peas and hot jasmine rice—and pass a loaf of hot French bread, too!
4 boneless pork chops, 3/4-inch thick
1 teaspoon vegetable oil
2 teaspoons butter
1/2 cup chopped onion
1 garlic clove, crushed
1 tablespoon curry powder
1 (12-ounce) can apple juice
1 (8.75-ounce) can crushed pineapple, undrained
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- Heat oil in heavy skillet; brown chops on both sides. Remove chops from pan and set aside.
- Melt butter in pan; sauté onion and garlic until light brown, about 5 to 6 minutes.
- Stir in curry powder, apple juice and pineapple; bring to a boil. Return chops to pan. Cover and simmer 8 to 10 minutes or until tender. Salt and pepper to taste.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.