Try this Apple And Pork Curry recipe, or contribute your own.
Suggest a better description* The cooking apple should be peeled and sliced, the pepper should be seeded and cut into thin strips.
In a heavy frypan, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through; remove from pan and set aside. Over medium heat, cook the onion, garlic, apple and red pepper strips for 2 minutes or until softened. Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon; cook for 1 or 2 minutes until slightly reduced and thickened. Return pork chops to frypan; adjust seasoning with salt and pepper. Cook for 1 or 2 minutes or until heated through. Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander. Serve with quick-cooking couscous flavoured with chopped green onions and raisins or dried cherries.
NOTES : This was delicious. The pork was very tender (I used boneless pork loin chops.) and the blend of flavors was very interesting. I used dried cherries in the couscous. Recipe by: From the Gazette Posted to KitMailbox Digest by Pat Hanneman ~~ltkitpath~~at;earthlink.net> on Sep 25, 1998,
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 4 | ||
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Calories: 419 | ||
Calories from Fat: 186 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 139.1mg | 43 % | |
Sodium 199.8mg | 7 % | |
Potassium 891.4mg | 23 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 10.4g | ||
Protein 43.5g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 419
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