By Larry Levine –
This is another recipe that is a by-product of my desire to continue to eat well after by coronary bypass surgery. I’m a meat eater – not necessarily beef, but definitely pork and lamb. While I was at home healing I browsed through every cookbook in the house in quest of recipes that would either work on a low fat, low sodium, low cholesterol diet or could be converted to work . I prepared this dish as my first post-op venture into meat.
OH, THOSE GOLDEN PORK CHOPS
2 Tblsp extra virgin olive oil
½ medium onion, sliced thin
1 yellow bell pepper, seeded and sliced
1 tsp medium hot curry powder
½ Tblsp all purpose flour
½ cup chicken broth
2/3 cup dried apricots
1 Tblsp whole-grain or stone ground mustard
2 center cut, boneless pork chops, trimmed of fat
Heat the oil in a wide frying pan. Add the onion and bell pepper and stir over medium heat for about 5 minutes. Stir in the curry powder and flour and cook until flour is browned and loses its raw flour taste. Add the chicken broth, mustard and apricots. Stir to thicken, about 5 minutes. Raise the heat to medium and put the pork chops in the pan, covered for about 6 minutes. Turn the pork chops over and cook covered another 6 minutes.
Note: If the pork chops are less that ¾ inch thick, reduce cooking time to 4 minutes per side.
To serve put a pork chop in each plate and top with the onions, bell peppers and apricots. Serves well with rice or with boiled white potatoes.
Serves 2.
