Instructions: Puree water, ricotta, 1 tablespoon flour, chutney, curry, salt in food processor until smooth.

Coat chops on both sides with remaining flour; shake off the excess. Heat oil in nonstick skillet over medium heat. Add chops; cook 4-6 minutes or until no longer pink in center, turning once. Transfer the chops to serving dish.

Carefully pour fat from skillet. Add curry-ricotta mixture, and raisins if using. Boil, stirring, 2 minutes. Serve sauce over chops.

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