Curried Chops

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

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Ingredients

1 1lb lbtrimmed boneless pork loin chopboneless pork loin chops, (about 4)
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 tsp vegetable oil 2 2tsp tspvegetable oil
2 onions , chopped2 2oniononions, chopped
1 can (400 mL) light coconut milk 1 1can (400 mL) can (400 mL)light coconut milk
1 tbsp mild curry paste 1 1tbsp tbspmild curry paste
2 cups baby carrots 2 2cups cupsbaby carrotbaby carrots
1/2 cup frozen peas 1/2 1/2cup cupfrozen peas
2 tbsp chopped coriander 2 2tbsp tbspchopped 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

Source : Canadian Living Magazine: September 1999

Keywords : Dinner; Curry; Main Course; Skillet; Pork; Coriander; Coconut Milk; Carrots; Peas;

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