If you think curry is just limited to ethnic cuisines like Indian or Thai, think again. That curry powder you may have lurking in your spice cabinet can unleash some amazing flavor! It lends a warmth to dishes and can even add some a beautiful hue of gold on your plate. The next time I made this, I think I'll incorporate a sauce, perhaps a curry tomato sauce reminiscent of the curry sauces found in England. But regardless, the pork came out nice and tender while being full of flavor.
Curried Mustard Pork Chops
recipe slightly adapted from Better Homes & Gardens
1/2 cup spicy brown mustard
1/4 cup
dry white wine
1 tablespoon
curry powder
1 tablespoon
olive oil
1/4 teaspoon
crushed red pepper
2 cloves garlic, minced
4 boneless pork loin chops, cut 1 inch thick (about 1 pound total)
Place pork in a plastic bag set in a shallow dish. Pour marinade over pork in bag; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
To serve, place pork on 4 individual serving plates. I paired this with roasted cumin dusted potatoes and steamed green peas.
recipe slightly adapted from Better Homes & Gardens
1/2 cup spicy brown mustard
For marinade, stir together brown mustard, wine, curry powder, oil, red pepper, and garlic.
Place pork in a plastic bag set in a shallow dish. Pour marinade over pork in bag; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
Drain pork, reserving marinade. Preheat oven to 375 degrees.
Place pork chops on the baking sheet and bake for 30 to 35 minutes or until juices run clear, turning once and brushing with marinade halfway through baking time. Discard any remaining marinade.
Place pork chops on the baking sheet and bake for 30 to 35 minutes or until juices run clear, turning once and brushing with marinade halfway through baking time. Discard any remaining marinade.
To serve, place pork on 4 individual serving plates. I paired this with roasted cumin dusted potatoes and steamed green peas.
Seeing your post, made me hungry. The pork looks tender and yummy to eat. This I have to try. =)
ReplyDeleteOkay...I thought I commented this a.m. that I had coincidentally come across this recipe right after taking out two pork loin chops and wondering what to do to them. I said I'd get back to you later today, and I am...now. This was soooo delicious! Thanks so much! We'll be having this often Joelen. Love this cooking blog!
ReplyDeletexo wendy
I've only recently started to open up to the taste of curry. This looks like another good way to get started with it in my own kitchen!
ReplyDelete