Peach and pork chop Curry
Family Tested & Approved
pork chops, boneless and trimmed
onion, thinly sliced
red bell pepper, seeded and thinly sliced
16 oz sliced peaches
parsley, fresh and chopped
In a heavy frypan, heat oil over medium-high heat.
Cook pork chops until browned on both sides and almost cooked through; remove from pan and set aside.
Over medium heat, cook the onion, garlic, peaches and red pepper strips for 2 minutes or until softened.
Blend 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.
Return pork chops to frypan; adjust seasoning with salt and pepper.
Cook for 1 or 2 minutes or until heated through.
Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander.
Serve with quick-cooking couscous flavored with chopped green onions and raisins.
Last Updated: Thu, Aug 21, 2014