I feel like I'm getting rather one dimensional with the "curry cream sauce" recipes, but they're just so easy. So tonight I seared a pork chop in the pan on each side for a few minutes then stuck it in the oven on medium-high for about 20. Ended up being rather dry, so I'd recommend reducing the oven time by 5-7 minutes, or maybe reducing the heat.
Rice cooked in water seasoned with 1/3 vegetable bullion cube, salt, pepper and some ground ginger. Added some thawed peas when done.
Added some salt, pepper, garlic powder and madras curry powder to about 3/4 cup of cream, and heated in the same pan with some of the caramelized bits from the pork chop. Also threw in some of the juice from the chop once it was done cooking. Only problem here was that I didn't let the sauce thicken enough, so it was somewhat runny. But the flavors in everything were really good, and played exceptionally well with the 2008 Orino Moschofilero by Domaine Spiropoulos that accompanied it.
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