• 4 boneless ribeye (rib) pork chops (3/4-inch thick)
  • 1 teaspoon vegetable oil
  • 2 teaspoons butter
  • 1/2 cup onions (chopped)
  • 1 clove garlic (crushed)
  • 1 tablespoon curry powder
  • 12 ounces apple juice
  • 8 3/4 ounces crushed pineapple (undrained)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. Heat oil in heavy skillet; brown chops on both sides, about 2 minutes per side. Remove chops from pan and set aside. Melt butter in pan; sauté onion and garlic until light brown, about 5 minutes. Stir in curry powder, apple juice and pineapple; bring to a boil. Return chops to pan. Cover and simmer 6-8 minutes or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Salt and pepper to taste.
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