Taste of Home
Pork Chops with Tomato Curry
TOTAL TIME: Prep: 15 min. Cook: 25 min.
YIELD: 6 servings.
This hearty flavorful dish is great on cold winter nights. I love the sweetness of the apples, the heat of the curry and the bit of almond crunch.—Mary Leverette, Columbia, South Carolina
Ingredients
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4 teaspoons butter, divided
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6 boneless pork loin chops (6 ounces each)
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1 small onion, finely chopped
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3 medium apples, thinly sliced (about 5 cups)
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1 can (28 ounces) whole tomatoes, undrained
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4 teaspoons sugar
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2 teaspoons curry powder
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1/2 teaspoon salt
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1/2 teaspoon chili powder
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4 cups hot cooked brown rice
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2 tablespoons toasted slivered almonds, optional
Directions
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1.
In a 6-qt. stockpot, heat 2 teaspoons butter over medium-high heat. Brown pork chops in batches. Remove from pan.
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2.
In same pan, heat remaining butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in apples, tomatoes, sugar, curry powder, salt and chili powder. Bring to a boil, stirring to break up tomatoes.
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3.
Return chops to pan. Reduce heat; simmer, uncovered, 5 minutes. Turn chops; cook 3-5 minutes longer or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Serve with rice and, if desired, sprinkle with almonds.
Nutrition Facts
1 pork chop with 3/4 cup tomato mixture and 2/3 cup rice (calculated without almonds): 478 calories, 14g fat (5g saturated fat), 89mg cholesterol, 475mg sodium, 50g carbohydrate (15g sugars, 7g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 2 vegetable, 1/2 fruit, 1/2 fat.
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