Portion Size: 3 oz. boneless, 5 oz. with bone

Ingredients:     Yields: 8 servings

Ingredients	Notes:
8 boneless pork chops, ½ inch thick	Trim all visible fat
1 teaspoon salt
½ teaspoon black pepper
¼ cup oil
1 Tablespoon curry
1 teaspoon onion powder
6 green onions, sliced
½ cup raisins
1 cup low salt chicken broth
1 Tablespoon cornstarch
1 cup mango, diced	Use fresh or frozen
¼ cup flaked coconut

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Season chops with curry powder, salt and pepper.
2	Heat oil in large skillet over medium high heat. Brown chops, 7-8 minutes per side.	Cook until internal temperature reaches 145°F. for 15 seconds.
3	Remove chops from pan; reserve and keep chops warm
4	In a small bowl combine, cornstarch well with chicken broth. Add raisins, mangos and chicken broth into skillet.
5	Cook and stir until slightly thickened. Cook until sauce is thick.
6	Return chops to pan and heat through. Add green onions and stir.
7	Serve chops with hot sauce on top. Garnish with coconut.