|
1. Heat the butter in a skillet large enough to hold the chops
|
comfortably in one layer. Add the chops and cook over high heat about
|
2-3 min. or until well browned. Turn the chops and cook the other
|
side about 2-3 min. Remove the chops and set aside. 2. Add the onion
|
and garlic to the skillet and cook over moderate heat, stirring,
|
until wilted. Add the curry powder and flour and stir to blend. Cook,
|
stirring, about 2 min., then gradually stir in the broth. 3. Return
|
the chops to the skillet. Cover and cook gently about 25 min. 4.
|
Meanwhile, cut the mango in half along one side of its flat seed. Cut
|
out the seed as neatly as possible. Peel the mango halves and slice
|
thinly lenghtwise. 5. Add the mango slices to the skillet and cook
|
3-4 min. longer or until the mango is heated through. 6. Transfer the
|
chops and the mango slices to a warmed serving platter and keep hot.
|
7. Increase the heat under the skillet and cook down the liquid until
|
reduced by about half. Add the cream and cinnamon and stir to blend.
|
Bring back to a boil. 8. Pour the sauce over the chops.
|
|
 |
|
Gourmet Food Deals
|
Grocery Food Deals