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Sunday, December 18, 2011

Curry Cream Pork Chops

Curry Cream Pork Chops

6 center cut pork chops
1 quart of half & half (or enough to cover the chops)
1 cup all-purpose flour
2 tablespoon mild curry powder
1 tablespoon cumin
1 tablespoon sweet paprika
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 large onion (sweet onion, vidalia)
4 tablespoons unsalted butter
Olive oil

Combine flour with 1 tbsp of curry powder, ½ tablespoon cumin, ½ tbsp paprika, 1/2 tbsp garlic powder, ½ tbsp kosher salt, 1 tsp black pepper.  (The remainder of the seasoning will be added to the cream sauce).

Season the chops with salt and pepper then dredge in the flour mixture. Shake off the excess and add to a pre-heated skillet (Medium High Heat) with 2 tbsp of butter and a drizzle of olive oil. Cook for 3 to 4 minutes on the first side and they are golden brown. Turn and cook for another 3 to 4 minutes.  Add the sliced onions to the pan.  Add cream just until the chops are covered. Add the remainder of the seasoning and 2 tablespoons of butter.  Lower the heat to medium low and let the chops cook in the sauce until it thickens.  Keep spooning the sauce over the chops as it reduces.
Served with baby red boiled potatoes and grape tomatoes with balsamic glaze.

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