Curry-Glazed Pork Chops Recipe

Curry-Glazed Pork Chops Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

MY sister-in-law gave me this recipe several years ago and it has been a family favorite since. It is always a big hit at potlucks and I have given the recipe to many friends. I am happy to share it with Reminisce readers.

[X]

Rate Curry-Glazed Pork Chops Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Curry-Glazed Pork Chops Recipe

Prep: 30 min. Bake: 30 min.

Yield: 8 Servings

30 30 60

Ingredients

8 boneless pork loin chops (6 ounces each)
2 tablespoons canola oil
1 large onion, chopped
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon curry powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup water
1/3 cup apricots with mixed fruit baby food
1/4 cup flaked coconut
2 tablespoons ketchup
1 teaspoon beef bouillon granules
1/4 cup flaked coconut, toasted
Hot cooked rice

Directions

In a large skillet, brown chops in oil in batches; transfer to a greased 13-in. x 9-in. baking dish.
In the same skillet, saute onion until tender; stir in the flour, brown sugar, curry powder, cinnamon and salt until blended. Gradually add water; stir in the baby food, coconut, ketchup and bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Spoon half of the sauce mixture over pork. Bake, uncovered, at 400° for 20 minutes. Top with remaining sauce; bake 10-15 minutes longer or until a meat thermometer reads 160°. Sprinkle with toasted coconut. Serve with rice. Yield: 8 servings.

Nutritional Facts 1 pork chop (calculated without rice) equals 327 calories, 15 g fat (6 g saturated fat), 82 mg cholesterol, 286 mg sodium, 12 g carbohydrate, 1 g fiber, 33 g protein.

Originally published as Curry-Glazed Pork Chops in Reminisce December/January 2010, p50