Curried Chops with Currants

by Kimberley Thompson, Tastemaker in Residence - a meal to warm you up on a cold winter day. Recipe adapted by The Spruce Eats

Photo by Alex Munsell on Unsplash

photo by Kristine Leuze

Ingredients

4 large pork chops (But not the ultra thick unless you increase cooking time each side)

1 Tbsp vegetable oil

2 apples (peeled, cored, chopped) Use tart apples.

1 medium onion (diced)

3 Tbsp flour

3 tsp sweet curry powder, (I like more!)(Make certain your curry powder is fresh.)

1/4 tsp salt

1 cup coconut milk (shake can well before opening.)

2 cup chicken broth

1 Tbsp lemon juice

1/4 to 1/2 cup currants

4 cups hot cooked rice

Instructions

1. In a large skillet, heat oil over medium heat. Cook the pork for bout 4 minutes each side.

2. Add apples and sliced onion; cook, stirring, until the onion is lightly browned, about 6 to 8 minutes.

3. Add 3 tablespoons flour and the curry powder; stir to blend.

4. Add the remaining ingredients; stir to blend.

5. Reduce the heat to low; cover and simmer for 35 to 45 minutes.

6. Serve with hot cooked rice.