Thursday, March 8, 2012
Pork Loin Chops with Orange Curry Sauce
This was adapted from a recipe I found in an old Cooking Light recipe book that I found in the basement. I really wanted to try this simple dish, but I was paranoid that no one would like it. So I went out an purchased more pork chops that I cooked conventionally...as a fallback. I loved it as did others. Will definitely make this again.
1 tsp Curry powder (mild), divided
1/2 tsp Kosher salt
1/2 tsp Paprika
1/4 tsp Ground black pepper
4 boneless center-cut pork loin chops (around 1/2" thick)
1/2 cup Orange marmalade
2 tsp Balsamic vinegar
1 tsp Prepared horseradish
1. Combine 1/2 tsp curry powder, kosher salt, paprika, and ground pepper in a small bowl. Sprinkle mixture on both sides of the pork chops.
2. Combine remaining 1/2 tsp curry powder, marmalade, balsamic vinegar, and horseradish in a bowl and set aside.
3. Heat a skillet coated with cooking spray over medium-high heat. Add pork chops and cook for 4 minutes on each site. The chops should lose their pink color. Remove port from pan and keep warm under foil.
4. Return the skillet to the heat source and add the marmalade mixture. Cook, stirring constantly, for one minute until blended with the loosened browned bits in the pan. Spoon the sauce over the pork (and maybe vegetables or other sides served with the pork).