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Virginia Willis’ Hot Curried Fruit With Pork Chops
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Southern Recipe Restoration Project
The warm and spicy flavors of this fresh curried fruit are an excellent partner to grilled or sautéed pork chops. The fruit produces a buttery sauce that bathes the pork chops in sweet goodness.
Hands on time: 12 minutes Total time: 15 minutes Serves: 4-6
Ingredients:
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1 tablespoon canola oil
4 to 6 bone-in, center-cut pork chops
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
4 to 6 fresh peaches, peeled, pitted and cut into eighths
1 cup diced fresh pineapple
2 cups Bing cherries, pitted
2 tablespoons light brown sugar, firmly packed
1 teaspoon curry powder, preferably Madras
Instructions:
Heat the oil in a skillet over medium-high heat until shimmering. Season the pork chops with salt and pepper. Add the chops to the oil and cook 3 to 5 minutes on both sides, until firm but slightly pink and medium-rare. Set aside on a warm plate and cover with foil to keep warm.
Heat the butter in the same skillet over medium-high heat. Add peaches, pineapple, cherries, brown sugar and curry powder. Season with salt and pepper. Cook until the fruit is just tender but still firm, about 5 minutes, depending on ripeness. Taste and adjust for seasoning with salt and pepper. Serve pork chops immediately with sautéed curried fruit and juices spooned over.
Heat the butter in the same skillet over medium-high heat. Add peaches, pineapple, cherries, brown sugar and curry powder. Season with salt and pepper. Cook until the fruit is just tender but still firm, about 5 minutes, depending on ripeness. Taste and adjust for seasoning with salt and pepper. Serve pork chops immediately with sautéed curried fruit and juices spooned over.
Notes:
Share your own heirloom recipe
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
Nutrition:
Per serving (based on 4): 446 calories (percent of calories from fat, 57), 20 grams protein, 29 grams carbohydrates, 4 grams fiber, 28 grams fat (10 grams saturated), 83 milligrams cholesterol, 56 milligrams sodium.
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