Time 40m Yield 2 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. In a bowl, mix the orange juice, Dijon mustard, and brown sugar. Place the pork chops in the prepared baking dish, and pour orange juice mixture over chops. Bake 20 minutes in the preheated oven, to a minimum internal temperature of 145 degrees F (63 degrees C). Pour the remaining marinade liquid into a skillet, and cook over medium-high heat until reduced by about 1/2. Pour over the cooked chops to serve.
Yield Makes 2 servings (can be doubled) Number Of Ingredients 7 Steps:
Melt butter in large skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and sauté until brown, about 3 minutes per side. Using tongs, transfer pork to plate. Add onions, celery and bay leaf to skillet. Sauté until onions are golden, about 6 minutes. Mix in curry powder. Add cider and boil until sauce is slightly reduced, about 6 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 3 minutes for boneless chops and 5 minutes for bone-in chops. Season with salt and pepper.
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Stir together flour, seasoned salt and black pepper in a shallow dish. Dip pork chops into flour mixture, coating both sides. Heat Wesson Oil in large skillet. Cook and stir onion and apple in hot oil until onion is tender. Remove from skillet; set aside. Cook chops in hot skillet until lightly brown on both sides. Remove chops from skillet. Drain off fat. Stir Hunt’s Ready Tomato Sauce Chunky Special, raisins, curry powder, sugar and ground red pepper into skillet. Return chops, apple, and onion to skillet. Bring to boiling; reduce heat. Simmer, covered, 10-15 minutes or until pork chops are tender and no longer pink.
Time 20m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Trim fat from pork chops. If desired, sprinkle with salt and pepper. In a large frying pan over medium heat, cook pork chops on both sides in margarine or butter until no pink remains. Remove pork chops from the pan. Add apple slices to frying pan and cook for 1 minute. Stir parsley, flour, curry powder, bouillon granules and pepper into drippings. Add milk all at once. Cook and stir until thickened and bubbly (just a few minutes). Stir in wine or water. Return pork chops to frying pan and heat through. Good served with rice.
Time 30m Yield 4 servings. Number Of Ingredients 14 Steps:
In a large skillet over medium heat, brown pork chops in 1 tablespoon of butter; drain and set aside. , In the same skillet, saute onion in remaining butter until tender. Add water, apples, raisins if desired, marmalade, lemon juice, curry, sugar and pepper; mix well. Bring to a boil. , Return pork chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until pork juices run clear and apples are crisp-tender. Remove pork chops; keep warm. , Combine flour and cold water until smooth; add to skillet, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Serve over rice or macaroni.
Yield Serves 2 Number Of Ingredients 7 Steps:
In a small bowl stir together water and jam. Halve onion and thinly slice. In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook onion with curry powder, stirring, until softened. Stir onions into jam mixture and season with salt and pepper. Pat pork chops dry and season with salt and pepper. In skillet heat remaining ‚ tablespoon oil over moderately high heat until hot but not smoking and sauté chops until golden brown and cooked through, about 1‚ minutes on each side. Add curried onion to pan and cook, stirring, 1 minute. Serve chops with salad.
