From the Kitchen of Tammy Gibbins (and a few other people)
Curried Pork Chops
4 pork chops
Salt and pepper
2 tablespoons butter
2 tablespoons olive oil
1 onion, thinly sliced
1 tablespoon curry powder
1 teaspoon cayenne pepper (optional)
3/4 cup chicken broth
3/4 cup heavy cream
Pat chops dry; season with salt and pepper. Melt butter with oil in a large, heavy skillet over medium-high heat. When bubbling stops, add chops and cook until browned, about 5 minutes on each side. Remove, place on a plate and cover with foil.
Pour off all but 1 tablespoon of fat from skillet. Add onion and curry powder. Cook, stirring often, until onion is slightly softened, 2 to 5 minutes. Pour in broth and cream. Increase heat to high and bring to a boil.
Return chops to skillet and cook until liquid is reduced by half and pork chops are cooked through, 10 to 12 minutes.
Many years ago my husband was on a cruise and one of the ports was somewhere in Jamaica. He’d had these pies on the island and fell in love with them. He always spoke of them fondly so I went scouring the internet for a […]