4 (1-inch-thick) bone-in pork loin chops (10 oz. each)
Salt and pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 onion, thinly sliced
2 teaspoons curry powder
3/4 cup chicken broth
3/4 cup heavy cream
How to Make It
Pat chops dry; season with salt and pepper. Melt butter with oil in a large, heavy skillet over medium-high heat. When bubbling stops, add chops and cook until browned, about 5 minutes on each side. Remove, place on a plate and cover with foil.
Pour off all but 1 Tbsp. fat from skillet. Add onion and curry powder. Cook, stirring often, until onion is slightly softened, 2 to 5 minutes. Pour in broth and cream. Increase heat to high and bring to a boil.
Return chops to skillet and cook until liquid is reduced by half and pork chops are cooked through, 10 to 12 minutes.
Excellent fast meal for 4 or more. I threw the carrots in the frying own at the end for five minutes. Be careful to finely slice the onions and also stick to the recipe on cream and chicken stock. I put in too much and needed more time to reduce the sauce - which overcooked the pork chops. Still good though. I added raisins to the rice like in the photo.