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...
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(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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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