Curried Mango Pork Chops

Breaking Bread

Who: St. Mary Church, Valmeyer, IL
Cost: $12, including shipping
Details: hard-backed, comb-bound
Pages of recipes: 113
Send checks to: Jane McCarthy, 6848 D Road, Waterloo, IL 62298
or call 618-939-7757.

Curried Mango Park Chops

Course Entrée


  • 4 3/4-inch thick boneless pork chops
  • 2 tsp. curry powder
  • to taste seasoned salt
  • 1 T. oil
  • 4 green onons sliced
  • 1/4 C. raisins
  • 1/3 C. chicken broth
  • 1 tsp. cornstarch
  • 1 fresh mango peeled, seeded and diced
  • 2 T. flaked coconut


  • Season pork chops with curry powder and seasoned salt.
  • Heat oil in a large skillet over medium-high heat.
  • Brown pork chops on both sides, turning once, for a total of 7 to 8 minutes. Remove pork chops from pan, reserve liquid.
  • In a small bowl, stir cornstarch into the chicken broth. Add onions, raisins and chicken broth mixture into the skillet. Cook and stir until slightly thickened.
  • Return pork chops to the pan, heat through. Serve pork chops garnished with mango and coconut.