These Curry Pork Chops are a great easy meal idea for dinner that is ready in under 30 minutes! The bone in or boneless pork chops are pan-fried, giving them a golden exterior while finishing them off in the sauce means you get such juicy tender pork. The tasty curry sauce is a mixture of onions, apples, broth, and cream. All simmered together with curry powder and a pinch of sugar. This means you are entirely in control of the spice level. Choose mild or hot curry powder to suit your tastes.
Place the chops on a chopping board and stab them all over with a fork. Turn the chops over and repeat on the other side. (see note 3)4 pork chops
For the brine (see note 2)
Dissolve the salt in the room temperature water.3 cups/ 750ml room-temperature water½ cup/ 145g salt
Place the pork chops in the brine and leave for 15-60 minutes.
Remove the chops from the brine and pat dry.
To cook the pork
Rub the pork chops with curry powder and black pepper.2 tsp curry powder¼ tsp black pepper
Heat the oil and butter in a heavy skillet/frying pan over medium-high heat.1 tbsp oil1 tbsp butter
Add the pork chops and cook for 6 minutes in total, turning 3 times.
Remove the chops from the pan to a plate and tent loosely with foil.
To make the sauce
Peel and chop the onion, then chop and core the apple.1 onion1 green apple
Add these to the skillet you cooked the pork in and cook for 3-4 minutes until softened.
Pour in the chicken broth, curry powder, and brown sugar, bring to a simmer and cook for 2 minutes.1 ½ tsp curry powder¾ cup/ 180ml chicken brothpinch brown sugar
Add the cream to the pan and bring to a simmer, cook for a couple more minutes.⅓ cup/ 80ml heavy cream
Add the pork chops back to the pan along with any juice that have collected.
Simmer gently for a minute and then serve garnished with cilantro if desired.
Notes
Buy either rib chops or boneless chops. The cooking time will vary depending on which you buy.
Brining the pork chops is optional but it does give you really juicy tender chops with very little effort.