- Boneless Pork Loin Chops 2
- Canola Oil 1 1/2 tsp.
- Apple, any type, cored and thinly sliced 1
- Small yellow onion, sliced 1
- Curry Powder 3/4 tsp.
- Salt and Pepper to taste
- Mango Chutney, any type from jar 1/4 cup
- Water 1/4 cup
This recipe was adapted from a recipe I found on-line for Chicken with Apply-Curry Sauce (which I posted earlier). I felt the sauce might taste even better with pork, so here it is….I like to serve this dish with either Quinoa and sautéed zucchini or brown rice with steamed green beans as a side dish.
In a non-stick skillet, heat 1/4 tsp. of the oil over medium-low heat. Add the pork to pan, sprinkle with salt and pepper and cook for about 4 minutes on either side, depending on thickness of the chops. Remove pork from the skillet and cover with foil and set aside. Add the remaining 1/2 tsp. oil to the pan. Add apple slices and onion to the pan and cook, stirring, until tender. Once tender, add the curry powder and a pinch of salt and pepper to the pan and cook for about 1 minute. Then, stir in the chutney and the water. Heat to boiling and boil for about 1 minute. Set the heat back to low and add the pork back to the pan to re-heat.
Place a pork chop on each plate and spoon sauce equally over the pork.