Curried Pork Chops Recipe

This Curried Pork Chops recipe combines juicy bone-in pork chops seasoned with curry powder and paprika with crispy bacon, smashed baby potatoes, and caramelized Brussels sprouts for a hearty griddle dinner. Featured on Griddle Nation, Nate Lippy turns a comforting family-style meal into an approachable flat-top recipe with bold seasoning, crispy textures, and a satisfying mix of pork, potatoes, and vegetables.

The Inspiration

Family recipes often carry more meaning than meals built only around trends, and Nate’s Mom’s Curried Pork Chops bring that sense of comfort to Griddle Nation. The recipe combines simple ingredients with bold seasoning and practical griddle techniques, creating a dish that feels familiar while still offering plenty of flavor.

Nate was inspired by viral griddle recipes circulating online and wanted to test how the technique performs on a hot flat top. On Griddle Nation, he takes that internet inspiration and translates it into a version that feels practical, flavorful, and made for real home cooks.

The finished dish is hearty without being overly complicated. Pork chops, bacon, potatoes, Brussels sprouts, curry, paprika, and simple garnishes come together in a way that feels approachable for everyday cooking but satisfying enough for a weekend dinner.

Ingredients

• 2C Red and Yellow Baby Bite Potatoes
• Graza Frizzle High Heat Cooking Oil
• 2 Bone-In Pork Chops
• Salt and Pepper to Taste
• 1tsp Curry Powder
• 1tsp Paprika
• 4 Bacon Slices
• 1C Brussel Sprouts, Halved
• Scallions and Sour Cream for Garnish

Method

• Preheat griddle to high heat. Allow 10-15 minutes or until the surface darkens and light smoke appears
• Add 4 strips of bacon and allow to cook until desired crispy level.
• In the meantime, put potatoes into the griddle and steam underneath a dome with ½ C water. Allow potatoes to cook until softened, or around 10 minutes.
• Season the pork chops with curry, paprika, salt and pepper.
• Lay down a thin layer of Graza Frizzle on the griddle and place the pork chops in the oil. Let the pork chops cook for a total of 6-8 minutes, flipping every two minutes.
• Once bacon is fully cooked, remove it from griddle and set aside to rest. Move cooked potatoes over to the bacon fat and smash them with a spatula or grill press.
• Separately place Brussel sprouts on the griddle flat side down for the best caramelization and season with salt and pepper.
• Season smashed potatoes with salt and pepper and crumble cooked bacon over it. Garnish potatoes with scallions and sour cream.

Serving Suggestions

Serve these Curried Pork Chops for a hearty lunch or dinner when you want a meal that feels comforting but still offers plenty of texture and flavor. The smashed potatoes and Brussels sprouts already make the recipe substantial enough to serve as a complete main course, so additional sides are not necessary.

For a larger meal, a crisp green salad or lightly dressed slaw can add freshness without competing with the curry-seasoned pork and bacon potatoes.For casual entertaining, plate the pork chops family-style with a large pile of smashed potatoes and caramelized Brussels sprouts.

Scatter the bacon and scallions over the potatoes and serve sour cream in a small bowl on the side so guests can add as much as they like. Because the potatoes are at their best when crisp and the pork is most enjoyable while hot, serve the dish shortly after it comes off the griddle.

Final Thoughts

This Curried Pork Chops recipe brings together simple ingredients, bold seasoning, and satisfying griddle techniques in a meal that feels both comforting and fresh. Featured on Griddle Nation, Nate Lippy builds the recipe around bone-in pork chops seasoned with curry powder, paprika, salt, and pepper. The spice mixture is straightforward, but it gives the pork enough character to stand up to the rich sides.

For more information, check out the Griddle Nation website. Griddle Nation