Source: National Pork Board

These sautéed pork chops with a curried pan sauce make a quick weeknight dinner.

Servings

4 whole loin lean pork chops , 3/4-inch thick
2 tsp curry powder
0.25 tsp salt substitute seasoning
2 tsp vegetable oil
4 fresh green onions , sliced
0.25 cup seedless raisins
0.33 cup chicken broth
1 tsp cornstarch
1 fresh mango , peeled, seeded and diced
2 tbsp flaked unsweetened coconut

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 to 8 minutes.
2 Remove chops from pan, reserve.
3 In small bowl stir cornstarch well into chicken broth. Add onions, raisins, and chicken broth mixture into skillet. Cook and stir until slightly thickened.
4 Return chops to pan, heat through. Serve chops garnished with mango and coconut.

These sautéed pork chops with a curried pan sauce make a quick weeknight dinner.