Indian Pork Chops Recipe -
Indian Pork Chops Recipe
  • READY IN 25 mins

Indian Pork Chops

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  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 More Reviews

Most Helpful Positive Review
Nov 27, 2006

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.

Most Helpful Critical Review
Jan 05, 2005

Not bad. I used a tablespoon of Patak hot curry paste from a jar and real garlic. Very oddly named recipe, considering pork is rarely eaten in India (and never with off-the-shelf curry or garlic powder).

Jul 28, 2008

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!

Nov 16, 2004

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!

Apr 14, 2009

Deliciously tangy, and ridiculously easy recipe. I might double the sauce next time so I have more to drizzle on top of some jasmine rice. I would also try this delicious sauce on top of lightly breaded pan-fried chicken breasts. A lovely dish. Thank you! I just remade it using apricot nectar as directed (I must have just used apricot preserves last time), and I must say I liked it MUCH better with the preserves instead. The nectar flattened the flavor out. Nevertheless, I did double the sauce so I had enough, which I drizzled over jasmine rice boiled in apple juice instead of water, with a crushed cashew garnish.

Jan 29, 2008

Made this last night because I had pork chops on hand and wanted to make something to compliment the Indian rice dish I was making. Very tasty, sweet and easy! This was a nice fragrant sauce and would go well with chicken too.

Jan 31, 2006

This reminds me of a dish my mom used to make with cornish hens. Her recipe included cooked bacon and sauteed onions, which gives the sauce much more flavor. When I made this, I also included onions and bacon and doubled the apricot sauce. I dipped the pork chops into seasoned flour prior to browning, then, per the recipe, cooked them in the apricot sauce. I served them with parslied rice and spooned the extra sauce over it. Yum!

Jun 25, 2010

I marinated in the sauce and still had little flavor for me. I did use a good curry powder, just was bland tasting outside of the little bit of heat from the curry. I agree the sauce was good tasting, just didn't seem to make it's way into the chops. Thanks anyway for the recipe.


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  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 7.2 g
  • 2%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 13.3 g
  • 27%
  • Sodium
  • 172 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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