Pork Chops with Tomato Curry Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 teaspoons butter, divided
6 boneless pork loin chops (6 ounces each)
1 small onion, finely chopped
3 medium apples, thinly sliced (about 5 cups)
1 can (28 ounces) whole tomatoes, undrained
4 teaspoons sugar
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon chili powder
4 cups hot cooked brown rice
2 tablespoons toasted slivered almonds, optional
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Directions: |
Directions:In a 6-qt. stockpot, heat 2 teaspoons butter over medium-high heat. Brown pork chops in batches. Remove from pan.
In the 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.
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. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
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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