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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Curried Mango Pork Chops

Source: National Pork Board

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	249.1

Total Carbs	11.5 g

Dietary Fiber	1.6 g

Sugars	1.3 g

Total Fat	11.1 g

Saturated Fat	4.2 g

Unsaturated Fat	2.2 g

Potassium	588.2 mg

Protein	25.0 g

Sodium	140.3 mg

Dietary Exchanges 11.1 Fat, 0.2 Vegetables, 0.6 Fruits, 2.9 Meat, 0.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each whole loin lean pork chops 2.0
2 tsp curry powder 0.25
0 1/4 tsp salt substitute seasoning 2.0
2 tsp vegetable oil 4.0
4 each fresh green onions 0.25
0 1/4 cup seedless raisins 0.3333
0.3333 cup chicken broth 1.0
1 tsp cornstarch 1.0
1 each fresh mango 2.0
2 tbsp flaked unsweetened coconut

Directions

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.
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.