• 4 boneless pork chops (3/4- inch thick)
  • 2 teaspoons curry powder
  • 1/4 teaspoon seasoned salt
  • 2 teaspoons vegetable oil
  • 4 green onions (sliced)
  • 1/4 cup raisins
  • 1/3 cup chicken broth
  • 1 teaspoon cornstarch
  • 1 mango (peeled, seeded and diced)
  • 2 tablespoons coconut flakes


  1. Season chops with curry powder and seasoned salt. Heat oil in large skillet over medium-high heat. Brown chops on both sides, turning once, for a total of 7-8 minutes. Remove chops from pan, reserve. In small bowl stir cornstarch well into chicken broth. Add onions, raisins, and chicken broth mixture into skillet; cook and stir until slightly thickened. Return chops to pan; heat through. Serve chops garnished with mango and coconut.
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