Curried Pork Loin Chops

I've been wanting to eat pork chops so I went to BJ's, a whole sale club near my house. They usually have the lowest price around on pork, and it's always has a great flavor. Their meats are never fatty or chewy, even the cheap cuts are trimmed up nicely. I intended to buy the cheapest cut, an assorted package for 1.99 lb. Then, I checked out the full cut section and boy am I glad I did so. The whole pork loins were beautiful. And, I saved .30 lb buy cutting it myself. Tonight we're having boneless pork chops, yeah!

You will need:
6-8 boneless pork chops
Rub seasoning- chili powder, Adobo seasoning, ginger powder, black pepper, curry powder
2 Tbps Olive oil
1 small onion, sliced thick
1 cup diced carrots (I used all frozen vegetables, not thawed)
1 cup broccoli florets
1 cup cauliflower
1 4 oz can mushrooms, drained
1 1/2 cups chicken broth (I made broth with bullion granules)
1 tsp curry
1 tsp sesame seeds
1/8-1/4 lb angel hair spaghetti

Sprinkle and rub both sides of chops with all rub seasonings.


Heat olive oil in a large skillet. Brown chops over medium heat until they are almost cooked, about 15-20 minutes.

Remove pork and add onion to pan. Cook on low for a few minutes. Meanwhile prepare the chicken bullion, or if using broth, warm it in a separate pot. Add the rest of the vegetables to the onions and stir. Combine the broth with the vegetables. Mix well, scraping the bottom to combine drippings from the pork. Add the teaspoon of curry and the sesame seeds, mix well.

Return chops on top of the vegetable mixture.

Boil water and prepare spaghetti. Spaghetti and chops should be fully cooked at the same time. Move the chops to the side. Add the spaghetti to the vegetable mixture and mix well.

My notes- This turned out really good. The pork was solid and tender. The vegetables were spicy and just a bit hot. The pasta turned the broth into gravy. I didn't add any salt during cooking so that the guys could season to taste.