View Full Version : Review: Pork w/ Curried Orange Sauce
08-27-2001, 06:54 AM
Thumbs up on this one from both my boyfriend and I. It was not only easy, but also tasted great. I used a tad more curry powder and paprika that was called for. I also cooked the pork longer than was called for, because I did not want it to be at all pink (for food safety reasons). Easy (and quick) enough for a weeknight dinner, special enough for Saturday night.
08-27-2001, 06:57 AM
I posted a review for this a couple of days ago. We thought the recipe was absolutely delicious. On the other hand, we made the herbed basmati that was on the same page. It was pretty bland. We ended up putting the extra sauce from the pork onto the rice.
08-27-2001, 12:50 PM
I can't wait to get the recipe. Haven't received the issue yet. Can anyone post the recipe?
08-28-2001, 10:29 AM
08-28-2001, 01:05 PM
I made this last night. I too cooked it a little longer, but it was still a tad pink. I liked the combination of the sweet/spicy in the sauce. I did find it a touch too sweet. Maybe a little more curry and paprika would help with that, or just a tad less marmalade.
I served it with broccoli and wild rice (beacause I had some left over). DH commented that it would be better with the right sides, but he's on Atkins Diet and can't have the rice.
08-30-2001, 12:29 PM
Based on the review of the rice dish, I added fresh garlic, onion, cooked the rice and then added green onion, thyme and asiago cheese. Oh my, that was good! The cheese made this. I suggest you try it this way....
09-05-2001, 07:29 PM
The instructions say to stir in green onions and thyme; then the Game Plan says green onions, parsley, and peanuts. The picture didn't show peanuts, so I left those out and added the rest.
I agree that the rice wasn't especially noteworthy.
09-05-2001, 10:15 PM
Here is the recipe you requested! Hope you enjoy it!
Pork with Curried Orange Sauce (CL Sept '01)
3/4 teas curry powder, divided
1/4 teas paprika
1/4 teas salt
4 (4-oz) boneless center-cut loin pork chops, trimmed (about 1/2 inch thick)
1/3 cup orange marmalade
1 1/2 teas prepared horseradish
1 1/2 teas balsamic vinegar
1/8 teas crushed red pepper
1. Combine 1/4 teas curry powder, paprika and salt. Sprinkle pork with the curry mixture.
2. Combine 1/2 teaspoon curry powder, marmalade, horseradish, vinegar, and pepper in a small bowl.
3. Heat a large non-stick skillet coated with cooking spray over medium-high heat. Add the pork; cook for 3 minutes on each side or until pork loses its pink color. Remove from pan. Add the marmalade mixture to pan; cook for 15 seconds, scraping pan to loosen browned bits. Spoon sauce over pork chops. Yield: 4 servings (serving size: 1 pork chop and 1 T sauce).
Calories: 254; Fat 8.7gm; Protein 25.3gm; Carb 18.5gm; Fiber 0.3gm; Chol 69mg; Iron 0.9mg; Sodium 224mg; Calc 41mg
09-06-2001, 09:10 AM
I give this a thumbs up also.
Linda in MO
09-06-2001, 08:45 PM
I made this a couple of nights ago and while it made a good meal, I probably won't make it again. Simply because I'm not a huge fan of pork chops or curry powder. It was very easy and quick to make though. I also made the rice and it was nothing special. We poured the orange sauce on the rice and that made it pretty tasty though.
02-08-2003, 07:51 PM
We had this dish for dinner tonight. Very good flavors. Followed the recipe exactly -- except -- I added 1 navel orange, sliced; and I used a lemon pear marmalade, from Stonewall Kitchen. It's nectar.
Made a sauce with the marmalade for chicken a few weeks ago. Memorable. I think we'll do that again.
Anyway, this pork dish was easy, fast, delish. Just enough sauce with the orange. Served with basmati; steamed pea pods with black sesame seeds. Perfect.
12-19-2003, 03:51 AM
I made the Pork with Curried Orange Sauce for supper last night and really liked it. It was like nothing I've ever tasted before. I was expecting it to be hot with the horseradish and crushed peppers but it wasn't hot at all, but it was very flavorful.
12-19-2003, 11:48 AM
Thanks for the recipe Peggy! Sounds good.
Powered by vBulletin® Version 4.2.0 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.