Curried Chops
Servings: 4
Ingredients:
-
4 trimmed boneless pork loin chops (1 lb/500 g total)
1/4 tsp (1 mL) each salt and pepper
2 tsp (10 mL) vegetable oil
2 onions, chopped
1 can (400 mL) light coconut milk
1 tbsp (15 mL) mild curry paste
2 cups (500 mL) baby carrots
1/2 cup (125 mL) frozen peas
2 tbsp (25 mL) chopped fresh coriander
Preparation:
Season pork chops with salt and pepper.
In skillet, heat vegetable oil over medium-high heat; cook chops for 3 to 4 minutes per side or until browned and just a hint of pink remains inside. Transfer to plate; keep warm.
Add onions to pan; cook over medium heat, stirring occasionally, for 5 minutes or until softened.
Whisk together coconut milk and curry paste, add and boil for 3 minutes.
Add carrots, cover and cook over medium heat for 3 to 5 minutes or until tender.
Meanwhile in saucepan cook frozen peas for 2 minutes or until hot.
Return pork and accumulated juices to pan along with peas and coriander
Additional Information
Source
Canadian Living Magazine: September 1999
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