This hearty flavorful dish is great on cold winter nights. I love the sweetness of the apples, the heat of the curry and the bit of almond crunch.—Mary Leverette, Columbia, South Carolina
Pork Chops with Tomato Curry
Pork Chops with Tomato Curry
Prep Time
15 min
Cook Time
25 min
Yield
6 servings
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
Directions
- In a 6-qt. stockpot, heat 2 teaspoons butter over medium-high heat. Brown pork chops in batches. Remove from pan.
- In 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.
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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