Another attempt at adding fruits to my diet…
Mango Curried Pork Chops
- 2 3-oz pork chops
- 1/2 tsp mayonnaise (or less)
- 1/4 cup oatmeal flour
- 2 cups mangoes, diced
- 1 apple, cored and diced (with skin on)
- 1 tbsp grated fresh ginger or Spice World Ground Ginger
- 1 tbsp curry powder
- 1 tsp cinnamon
- a dash of allspice
- 1 tsp Herb Ox Sodium-Free Chicken Bouillon Granules
- Preheat oven to 375. Spray bottom of a glass oven-proof pan with cooking spray.
- Trim all visible fat from pork chops. Spread a thin layer of mayonnaise on boths sides of the pork chops. Use a small sieve to sprinkle a fine layer of the oatmeal flour on both sides of the pork chops (about a teaspoon of the oatmeal).
- Spritz cooking spray in a frying pan and heat on medium high. When pan is hot, put pork chops in. Cook for 5 minutes, then turn over pork chops and cook another 5 minutes.
- Put the pork chops in the glass pan and bake in 375 degree oven for 20 minutes.
- While pork chops are baking prepare the mango topping. Put the diced mangoes and apple in the frying pan over medium high heat. Use a small amount of water to mix any pork juice from the bottom of the pan. Stir-fry the fruits for 3 minutes.
- Add 1/2 cup of water to the fruits, and stir in the chicken bouillon granules, ginger, curry, cinnamon, and allspice. Bring to a boil. Cover and simmer for 5 minutes.
- In a small bowl, make a paste with the remaining oatmeal flour and 1/4 cup water. Stir in another 3/4 cup water. Add the oatmeal water mixture to the frying pan. Stir well and simmer until the sauce thickens.
- Put a generous spoonful of the mango sauce over each pork chop and bake another 10 minutes.
- Serve the pork chops with extra mango sauce. Good with a rice dish.
Makes 2 servings. Each serving has the following:
DASH food groups: Meats: 3 servings; Grains: 1/2 serving; Fruits: 1.5 servings