4 boneless pork chops,
3/4-inch thick
2 teaspoons curry powder
1/4 teaspoon seasoned salt
2 teaspoons vegetable oil
4 sliced green onions
1/4 cup raisins
1/3 cup chicken broth
1 teaspoon cornstarch
1 fresh mango, peeled, seeded and diced
2 tablespoons flaked coconut
Method:
- Season chops with curry powder and seasoned salt. Heat oil in large skillet over medium-high heat. Brown chops on both sides, turning once, for a total of 7-8 minutes.
- Remove chops from pan, reserve.
- In small bowl stir cornstarch well into chicken broth. Add onions, raisins, and chicken broth mixture into skillet; cook and stir until slightly thickened.
- Return chops to pan; heat through. Serve chops garnished with mango and coconut.
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