Thursday, May 3, 2012

Curried Mustard Pork Chops

Curry is one of those spices that I'm still playing around with. I don't use it very often but I should! In an effort to use curry more in dishes, I came across this recipe for Curried Mustard Pork Chops. These were great and I especially liked how curry was the flavor that took center stage. Thick pork chops are marinated overnight in mustard, curry, garlic, olive oil and white wine, which are then baked. This dish has me inspired to use curry more often!...

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)


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.

To serve, place pork on 4 individual serving plates. I paired this with roasted cumin dusted potatoes and steamed green peas.