Curried Chops Curried Chops

Author: Canadian Living

  • 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

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Curried Chops