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Curried Pork Chops

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Curried Pork Chops' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from 1976' / USDA Favorites section, with servings stated in the original) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Conversion, two parts, both per the rule base: the flour coating is swapped for rice flour as the dredge, and the sauce's 2 tablespoons flour thickener is swapped for cornstarch at exactly half the flour amount (1 tablespoon). The curry powder is specified gluten-free (spice blends are a traps-pass category). A modern pork temperature floor (145°F) is added to the original's 'until tender.'

Six loin chops floured and browned, covered with mushrooms, and finished covered in the oven under a curry milk sauce. One chop per serving, with the sauce poured over.

Category: MainsServes: 6Time: 80 minComplexity: 3/5

Why this complexity: Chops are coated and browned before they go into the baking pan; Curry milk sauce is made separately and must be stirred constantly until it thickens.

Ingredients

  • 6 loin pork chops
  • 1/4 cup rice flour, for the original 1/4 cup flour coating
  • 1 tablespoon oil or melted fat
  • 1 can (8 ounces) sliced mushrooms, drained
  • 1/3 cup finely chopped onion
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons salt
  • 1 teaspoon gluten-free curry powder
  • 1 1/2 cups milk

Method

  1. Heat the oven to 350°F (moderate).
  2. Coat the chops with the rice flour. Brown the chops on both sides in the fat.
  3. Place the chops in a baking pan. Cover the chops with the mushrooms.
  4. Cook the onion in the butter until tender. Stir in the cornstarch, salt, and curry powder. Gradually stir in the milk. Cook, stirring constantly, until thickened.
  5. Pour the milk mixture over the chops. Cover the pan.
  6. Make for 1 hour, until the chops are tender (165°F at the thickest part is not required for whole chops; cook until tender and at least 145°F with a rest). Serve with the sauce.

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