Indian Pork

INDIAN PORK This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boone Estate in Dallas, Texas in 1981. 4 boneless pork loin chops 1 teaspoon curry powder 1/4 teaspoon seasoned salt 1 teaspoon vegetable oil 1/3 cup sliced green onions 1/4 cup raisins 1/3 cup chicken broth 1 teaspoon cornstarch 1/4 cup chutney 2 tablespoons flaked coconut Mix curry powder and salt then sprinkle lightly on both sides of the chops and rub into meat. Preheat a skillet then add oil and swirl to coat pan. Add chops and cook for 5 minutes on each side. Remove chops from skillet but do not drain juices. Cover meat and keep warm. Add onion and raisins to skillet and simmer for 3 minutes. In a saucepan combine broth and cornstarch and stir until well combined then add chutney then cover and cook until slightly thickened and bubbly. Serve over chops and sprinkle with coconut.

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