Indiana is the 5th major pork producing state in the country. While we make claims to the best pork tenderlion in the world, Indiana pork chops glazed with Apple Jelly made from Hoosier apples would be the ideal for a great fall meal.
This recipe is a quick and healthy dinner the whole family should love. You can modify this recipe by replacing carrots with sweet potato or the peas with green bell pepper. This not so spicy version is good for kids and adults avoiding overly spicy food. A time saver would be to use frozen peas in carrots instead of carrots strips and frozen peas. You simply replace those ingredients with 3 cups of frozen carrots and peas.
Apple Jelly is an easy glaze for chicken as well as pork. Keep some on hand when you want to save time glazing meats.
When you add the coated chicken remember it should be golden brown. You need to make sure you do not under cook your pork
Using frozen carrots in peas saves time on this recipe . You would use about three cups in place of the carrots and peas called for in the recipe.
Cook Time Curried Pork and Carrots Skillet
Prep time: 20 min
Cook time: 29 min
Ready in: 49 min
Yields: 4 servings
Ingredients Curried Pork and Carrot Skillet
1 tablespoon flour, all purpose
1 tablespoon curry, powder
1/4 teaspoon salt
1 pound boneless pork lion, cut into strips
2 cups carrots, cut into strips
3/4 cup apple juice, unsweetened
3/4 cup peas, frozen
2 tablespoons apple jelly
Instructions for Curried Pork and Carrot Skillet
Mix the flour, curry powder and salt in a bowl . Toss the pork strips to coat. set aside.
Spray 12 in nonstick skillet with cooking spray.Over a medium high heat cook the coated pork strips 3 to 5 minutes .Stirring occasionally until outside of pork strips is brown.
Stir in carrot strips and apple juice. Carrots should soften up in five minutes being stirred on medium high heat for five minutes.
Add in frozen peas. Cover and simmer for 5 minutes. Add in 2 tablespoons apple jelly and cook for 5 more minutes.
Nutrition for Curried Pork and Carrot Skillet
Serving size: 1
Calories from Fat
% Daily Value *
Fat 55 g
Saturated fat 2 g
Carbohydrates 20 g
Fiber 2 g
Protein 19 g
Cholesterol 50 mg
Sodium 190 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA