Curry-Glazed Pork Chops Recipe

Curry-Glazed Pork Chops Recipe
Curry-Glazed Pork Chops Recipe photo by Taste of Home
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Curry-Glazed Pork Chops Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

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

Nutritional Facts

1 each: 327 calories, 15g fat (6g saturated fat), 82mg cholesterol, 286mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 33g protein.

  • 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
  1. In a large skillet, brown chops in oil in batches; transfer to a greased 13-in. x 9-in. baking dish.
  2. 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.
  3. 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.
Originally published as Curry-Glazed Pork Chops in Reminisce December/January 2010, p50

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