1. Coat four 4-ounce center-cut boneless pork chops with flour, 1 teaspoon of the salt and 1/2 teaspoon of the pepper in plastic food-storage bag. Heat 1 tablespoon oil in medium-size skillet. Add pork; saute 5 minutes per side. Remove to plate; keep warm.
2. Heat another 1 tablespoon oil in skillet. Add onion and garlic; saute over medium heat for 8 minutes. Add curry powder, potatoes and chicken broth; cook, covered, 12 minutes. Reduce heat to low. Stir in sour cream, half-and-half, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and peas; cook, stirring constantly, about 3 minutes. Return pork to skillet; cook another minute. Makes 4 servings.