Pork It's the Other White Meat {epulaeryu}
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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