Curried Pork Chops

I love curry. I know it is one of those flavors you either love or hate. I personally love anything curry. There are many types of curries, from many different countries. I like them all, but my favorite curries are Thai and Indian curries. I like the sweeter & spicy curries best. But if curry is in the name, chances are I am going to like it, no matter where it originates. 🙂

We had pork chops down for dinner and I wanted to change them up a bit, so I decided to make them with a curry sauce and vegetables this time.

The word curry comes from the Tamil word kari, which means “sauce”. It is a cultural blend of spices that has been around for centuries, since about 3300 -1300 BCE . Curries from the Middle East and Asian countries became popular during the early years of the spice trades going back and forth from Asia to the Middle East along the spice routes, then spread to England and beyond in the 18th century.

The possibilities of how to cook with curry are endless. I am volunteering to gladly accept the challenge of trying as many different varieties as I can. 🙂

Curried Pork Chops

1 1/2-2 lbs pork chops

coarse salt & fresh ground black pepper

1 can coconut milk

2 TBSP honey

1-2 TBSP coconut balsamic vinegar, optional

1-2 TBSP lime balasamic vinegar or lime juice

1 tsp red pepper flakes, or to taste

1 TBSP ginger

1 TBSP garlic

2 tsp curry powder

1 tsp cayenne pepper, or to taste

1 tsp cumin

1 tsp turmeric

1 shallot, sliced very thin

3-5 pieces garlic, sliced very thin

2-3 carrots, sliced

1-1 1/2 cups cut green beans

Pat the pork chops dry with a paper towel, then season with the coarse salt & pepper on both sides and press into the porkchops.

Steam the carrots and green beans until tender.

Combine the coconut milk, honey, vinegars, garlic, ginger and/or lime juice and seasonings and mix together well.

Get a large skillet very hot and add olive oil and butter, then sear the pork chops for about 3 minutes per side, until completely browned. Cook until done, or the internal temperature reaches 145*F and the juices run clear. Once the pork is cooked, remove and keep warm. Drain off the excess oil and discard.

In a smaller skillet, add a dash of oil and the sliced shallots and garlic and caramelize until browned. Make sure to stir often. Once they are done, remove from the heat and set aside.

Add the coconut-curry mixture to the larger skillet, bring to a boil, then reduce the heat and re-add the pork chops.

I served it over lemon rice, with the steamed green beans scattered on top, and finished with the caramelized shallots and garlic. And served it with a cool crisp chardonnay on the side. You can do the same sauce and use chicken, fish or shrimp too.

Even if I am just cooking for Larry and I, I still like to make it with a nice presentation. Food always tastes better when it looks pretty. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.