peach and pork chop curry
(1 rating)
I adopted this apple and pork chop curry. I tried smoothing out the sauce and Hubby said ummmm no then I changed the friut from Apple to peach and Hubby said yes...So ignore the changes in the comments with half and half and just make as written. You will love it...
(1 rating)
yield
4 serving(s)
Ingredients For peach and pork chop curry
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2 Tbspolive oil
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4pork chops, boneless and trimmed
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1 smonion, thinly sliced
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1garlic clove, minced
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1 smred bell pepper, seeded and thinly sliced
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1 can16 oz sliced peaches
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1/2 cchicken stock
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1 tspcornstarch
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1 tspcurry powder
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1/2 tspcinnamon, ground
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1/2 tspcumin, ground
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parsley, fresh and chopped
How To Make peach and pork chop curry
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1In a heavy frypan, heat oil over medium-high heat.
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2Cook pork chops until browned on both sides and almost cooked through; remove from pan and set aside.
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3Over medium heat, cook the onion, garlic, peaches and red pepper strips for 2 minutes or until softened.
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4Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon; cook for 1 or 2 minutes until slightly reduced and thickened.
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5Return pork chops to frypan; adjust seasoning with salt and pepper.
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6Cook for 1 or 2 minutes or until heated through.
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7Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander.
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8Serve with quick-cooking couscous flavored with chopped green onions and raisins.
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