Savory Curried Pork Recipes

SAVORY CURRIED PORK

Steps:

• Remove fat from pork. Cut pork into 2-inch cubes. In blender, place onion, garlic, gingerroot, turmeric and red pepper. Cover; blend on medium-high speed about 1 minute, stopping blender frequently to scrape sides, until smooth.
• In 4-quart Dutch oven, heat oils over medium heat. Gradually and carefully pour blended mixture into oil (oil will spatter). Heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
• Stir in pork, tomatoes, lemon grass and fish sauce. Heat to boiling. Reduce heat; cover and simmer about 1 hour 30 minutes, stirring occasionally, until pork is tender. Serve over rice; garnish with cilantro.

SAVORY HERB PORK ROAST WITH GRAVY

Steps:

• 1. Preheat oven to 350 degrees F. Mix sage, garlic salt, ginger and pepper in small bowl. Place roast on rack in foil-lined roasting pan. Brush pork with oil. Sprinkle seasoning mixture evenly over entire roast.
• 2. Roast pork 1 1/2 hours or until desired doneness. Transfer pork to cutting board or serving platter. Cover loosely with foil.
• 3. Pour any pan drippings from roasting pan and water into medium saucepan. Stir in Gravy Mixes. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat to low; simmer 1 minute or until slightly thickened. (Gravy will thicken upon standing.) Serve with sliced pork.

SIMPLE SAVORY PORK ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
• Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 145 degrees F (63 degrees C).

CURRIED PORK CHOPS

Steps:

• In a large skillet over medium heat, brown pork chops in 1 tablespoon of butter; drain and set aside. , In the same skillet, saute onion in remaining butter until tender. Add water, apples, raisins if desired, marmalade, lemon juice, curry, sugar and pepper; mix well. Bring to a boil. , Return pork chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until pork juices run clear and apples are crisp-tender. Remove pork chops; keep warm. , Combine flour and cold water until smooth; add to skillet, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Serve over rice or macaroni.

CURRIED SAVORY VEGGIE NEATBALLS

Steps:

• To make the"meat" balls, in a large bowl combine the ground meat alternative, 1/4 cup of the tofu, the peanuts, fresh ginger, cilantro, salt, 1/8 tsp.
• of the cayenne and 3/4 cup of the chopped onions.
• Shape into 1 1/2-inch balls.
• Heat 1 Tbsp.
• of the oil in a large skillet.
• Add the balls and brown on all sides, about 3 minutes.
• Remove from the skillet with a slotted spoon and drain on paper towels.
• To make the curry sauce, heat the remaining 1 Tbsp.
• oil in a skillet.
• Add the remaining onions and brown lightly.
• Add the cinnamon, cardamom, garlic, turmeric, ground ginger, coriander, remaining cayenne and salt to taste and sauté 2 minutes.
• Add the tomato and simmer, stirring, for 2 minutes.
• Remove the pan from the heat and whisk in the remaining tofu.
• Add enough water to make a thick sauce.
• Carefully add the"meat" balls to the sauce and warm over low heat without boiling.
• Garnish with the parsley.

SAVORY GLAZED PORK CHOPS

Steps:

• Season pork chops w/S&P.
• Cook chops in oil to almost done, about 4 minutes per side.
• Remove.
• Add onion to pan; cook, stirring occasionally, 6 minutes or to golden brown.
• Stir in worcestershire, vinegar, sugar, sage.
• Bring to boil; cook to reduce slightly.
• Return meat; simmer uncovered 2 min till done.

CURRIED APRICOT PORK CHOPS

Steps:

• In a small bowl, combine the first five ingredients; set aside., Sprinkle pork chops with salt and pepper. In a small nonstick skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Remove and keep warm., Add apricots and onions to the pan; saute until onions are tender. Stir in nectar mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve with pork chops.

CURRIED MUSTARD PORK

Steps:

• Stir together the mustard, curry powder and pepper. Rub the mixture all over pork loins, and let stand until the pork comes to room temperature.
• Preheat the oven to 350 degrees. Put the pork loins in a large roasting pan, and roast until they reach an internal temperature of 160 degrees, about 1 hour 10 minutes. Let stand 10 minutes. Remove the string.
• Cut slices off one loin, and put the slices and the remaining loin on a platter. Surround the platter with wilted spinach, and serve, cutting more slices as needed or allowing guests to cut their own.

PORK CHOPS WITH SWEET CURRIED ONION

Steps:

• In a small bowl stir together water and jam. Halve onion and thinly slice. In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook onion with curry powder, stirring, until softened. Stir onions into jam mixture and season with salt and pepper.
• Pat pork chops dry and season with salt and pepper. In skillet heat remaining ‚ tablespoon oil over moderately high heat until hot but not smoking and sauté chops until golden brown and cooked through, about 1‚ minutes on each side. Add curried onion to pan and cook, stirring, 1 minute.
• Serve chops with salad.