Peach and pork chop Curry

joeyjoan K


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 vote


2 Tbsp
olive oil
pork chops, boneless and trimmed
1 small
onion, thinly sliced
garlic clove, minced
1 small
red bell pepper, seeded and thinly sliced
1 can(s)
16 oz sliced peaches
1/2 c
chicken stock
1 tsp
1 tsp
curry powder
1/2 tsp
cinnamon, ground
1/2 tsp
cumin, ground
parsley, fresh and chopped


1In a heavy frypan, heat oil over medium-high heat.
2Cook pork chops until browned on both sides and almost cooked through; remove from pan and set aside.
3Over medium heat, cook the onion, garlic, peaches and red pepper strips for 2 minutes or until softened.
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.
5Return pork chops to frypan; adjust seasoning with salt and pepper.
6Cook for 1 or 2 minutes or until heated through.
7Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander.
8Serve with quick-cooking couscous flavored with chopped green onions and raisins.

About Peach and pork chop Curry

Course/Dish: Pork
Other Tag: Quick & Easy