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Chutney-Glazed Pork Chops pork 6 pork loin chops; 1/4-inch thick 2 teaspoons vegetable oil 1 1/2 teaspoons curry powder 1/3 cup chicken stock 2 tablespoons mango chutney 1 teaspoon lemon juice salt and pepper Thin or fast-fry pork chops work best in this tasty recipe. If the chutney is chunky, chop it. Trim fat from pork chops. In large nonstick skillet, heat oil over medium-high heat. Stir in curry powder; cook, stirring, for 30 seconds. Add pork chops and cook for 2 minutes; turn and cook for 2 to 3 minutes or until browned and no longer pink inside. Transfer to platter and keep warm. Stir together stock, chutney and lemon juice; pour into skillet and cook, stirring, for 2 to 3 minutes or until heated through and slightly thickened. Return chops to skillet to coat with sauce. Season with salt and pepper to taste. Contributor: Canadian Living - March, 1991 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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