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This recipe is easy

Bombay Curry Pork Chops

25 minutes Cook time 20 minutes Prep time 4 servings



On the stove

  1. In a large, heavy-bottomed saucepan over medium-high heat, heat half the oil and lightly brown chops for about 2 minutes on each side. Season with salt and pepper. Set aside on a plate.
  2. In the same saucepan, heat remaining oil. Sauté onions with curry powder for about 2 minutes (if using curry paste, add to yogurt). Add vegetables and broth, and bring to a boil. Season with salt and pepper. Cover and gently simmer for 12 to 15 minutes or until vegetables are cooked.
  3. Return chops to saucepan, cover, and continue cooking for 6 to 7 minutes or until a thermometer inserted in the centre of a chop reads 61°C (142°F) for pink doneness.
  4. Stir in lentils and yogurt, and heat for a few minutes. Garnish with cilantro and serve.
  5. To serve at lunch, cut chops into strips and serve cold curry in a pita along with some sliced cucumber.

Nutritional value (per serving)

  • 534 calories
  • 48 g of protein
  • 16 g of fat
  • 51 g of carbohydrates
  • 11 g of fibre
  • 15 g of sugar
  • 418 mg of sodium
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