peach and pork chop curry
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...
prep time
cook time
method
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yield
4 serving(s)
Ingredients
- 2 tablespoons olive oil
- 4 - pork chops, boneless and trimmed
- 1 small onion, thinly sliced
- 1 - garlic clove, minced
- 1 small red bell pepper, seeded and thinly sliced
- 1 can 16 oz sliced peaches
- 1/2 cup chicken stock
- 1 teaspoon cornstarch
- 1 teaspoon curry powder
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon cumin, ground
- - parsley, fresh and chopped
How To Make peach and pork chop curry
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Step 1In a heavy frypan, heat oil over medium-high heat.
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Step 2Cook pork chops until browned on both sides and almost cooked through; remove from pan and set aside.
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Step 3Over medium heat, cook the onion, garlic, peaches and red pepper strips for 2 minutes or until softened.
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Step 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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Step 5Return pork chops to frypan; adjust seasoning with salt and pepper.
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Step 6Cook for 1 or 2 minutes or until heated through.
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Step 7Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander.
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Step 8Serve with quick-cooking couscous flavored with chopped green onions and raisins.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Tag:
#Quick & Easy
Category:
Pork
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