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Pork chops and vegetables with yellow curry sauce

8
Points®
Total Time
28 min
Prep
8 min
Cook
20 min
Serves
4
Difficulty
Easy
Pork chops are one of our favorite weeknight dinner proteins. They're flavorful and versatile and cook quickly; this whole dish comes together in under half an hour. The pork chops are nicely complemented by red onions, bell peppers, garlic, ginger, cremini mushrooms, creamy coconut milk, brown sugar for a little sweetness, and curry paste for some heat. If you've never used it before, Thai yellow curry paste is the mildest variety of curry paste, but it is still quite spicy. If you’re concerned about the spice level, you should start with 2 teaspoons of curry paste in this recipe and add to taste.

Ingredients

Uncooked lean boneless pork chop

1 pound(s), 4 (1/4-pound chops), center-cut, trimmed

Table salt

½ tsp

Black pepper

⅛ tsp

Canola oil

2 tsp

Red onion

1 medium, chopped

Bell pepper

2 item(s), medium, 1 red, 1 green, chopped

Thai curry paste

1½ Tbsp, yellow variety

Garlic

1 clove(s), minced

Fresh ginger

1 tsp, grated, peeled, fresh

Cremini mushroom

¾ pound(s), sliced

Canned unsweetened light coconut milk

1 cup(s)

Reduced sodium chicken broth

¼ cup(s)

Packed brown sugar

2 tsp

Fresh lime juice

1 tsp

Cilantro

1 Tbsp, chopped

Instructions

  1. Sprinkle pork with salt and black pepper. Heat oil in large skillet over medium-high heat. Add pork and cook, turning once, until instant-read thermometer inserted into sides of chops registers 145°F, about 6 minutes. Transfer to plate and keep warm.
  2. Add onion and bell peppers to skillet. Reduce heat to medium and cook, stirring often, until vegetables begin to soften, about 4 minutes. Add curry paste, garlic, and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Stir in mushrooms, coconut milk, broth, and brown sugar and bring to simmer, scraping up browned bits from bottom of skillet. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes. Remove from heat and stir in lime juice and any accumulated juices from chops.
  3. Place pork chops on 4 plates and top evenly with vegetables and sauce. Sprinkle with cilantro.
  4. Serving size: 1 pork chop and ¾ cup vegetables and sauce

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