Indian Pork Chops

Indian Pork Chops

24 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m

“This is a great weeknight dinner entree - quick and easy with only five ingredients and delicious! Great with couscous or rice.”

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Adjust Servings

Original recipe yields 4 servings



  1. Heat oil in a large skillet over medium-high heat. Brown the chops in the hot skillet, turning once.
  2. In a measuring cup, mix together apricot nectar, curry powder, garlic powder, and salt. Pour over chops, and reduce heat to medium-low. Simmer uncovered for 20 minutes, or until meat is done.

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Reviews (24)

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This recipe is good stuff. But I want to warn those unfamiliar with curry- make sure you're using a decent curry powder, or your porkchops will be sub-par. I made this twice with different curry powders, and the difference was night and day. The "national brand" of curry powder you'll find in a regular grocery store made this taste like celery seed and did NOT compliment the other flavors. It's worth the extra legwork and money to find a good, authentic curry. When I used "real" curry powder, this recipe was stellar! Had trouble finding a dish to go with it, though, would like to hear others' meal ideas.



Loved this recipe! I used apricot preserves instead of nectar, olive oil and a bit a tumeric. So good! It was so fast, and I had all the ingredients!



This dish was very easy to make. The pork was very tender and tasted as though alot more time and effort went into making it. The recipe calls for 1 CUP of oil which seems VERY odd... I only used about 1T so that I could saute the pork first. Thank you for the recipe!

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Amount Per Serving (4 total)

  • Calories
  • 220 cal
  • 11%
  • Fat
  • 15.4 g
  • 24%
  • Carbs
  • 7.2 g
  • 2%
  • Protein
  • 13.3 g
  • 27%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 172 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Black Beans and Pork Chops


next recipe:

Ed Zieba's Famous Family Pork Chops