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curry-crumble pork chops
so mouthwatering
Just dare to be different folks
moistness lies in the
layers of yogurt
brushed over
pork!










Curry-Crumbed Pork Chops 


Panko are coarse bread crumbs usually found next to other bread crumbs in the 
supermarket. 

3/4 cup plain yogurt 
1 teaspoon dry mustard 
1/4 teaspoon salt 
1/4 teaspoon pepper 
3 tablespoons thinly sliced green onion 
2 bone-in center-cut rib pork chops (3/4 inch 
    thick) 
1 tablespoon canola oil 
1/3 cup panko 
1 teaspoon curry powder

1. Heat oven to 375°F. Combine yogurt, mustard, salt and pepper in small bowl. Reserve 
one-fourth of the yogurt mixture; stir green onion into remaining yogurt mixture. Brush 
reserved yogurt mixture onto both sides of pork chops. 

2. Heat oil in large nonstick skillet over medium-high heat until hot. Cook pork 4 to 6 
minutes or until golden brown, turning once. Remove pork; place on foil-lined baking sheet. 

3. Combine panko and curry powder; stir into drippings in skillet. Spread over top of pork. 

4. Bake 8 to 12 minutes or until pork is pale pink in center. Serve with yogurt sauce. 


2 servings

PER SERVING: 310 calories, 16 g total fat (4 g saturated fat), 26 g protein, 15 g 
carbohydrate, 60 mg cholesterol, 465 mg sodium, 1 g fiber

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