Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boone Estate in Dallas, Texas in 1981.

Ingredients Edit

Directions Edit

  1. Mix curry powder and salt then sprinkle lightly on both sides of the chops and rub into meat.
  2. Preheat a skillet then add oil and swirl to coat pan.
  3. Add chops and cook for 5 minutes on each side.
  4. Remove chops from skillet but do not drain juices.
  5. Cover meat and keep warm.
  6. Add onion and raisins to skillet and simmer for 3 minutes.
  7. In a saucepan combine broth and cornstarch and stir until well combined then add chutney then cover and cook until slightly thickened and bubbly.
  8. Serve over chops and sprinkle with coconut.

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