- Portion size 4 servings
- Credits : Canadian Living Magazine: September 1999
- 1 lb trimmed boneless pork loin chop (about 4)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons vegetable oil
- 2 onions chopped
- 1 can light coconut milk
- 1 tablespoon mild curry paste
- 2 cups baby carrots
- 1/2 cup frozen peas
- 2 tablespoons chopped coriander
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