Pork Chops and Vegetables with Yellow Curry Sauce

Total Time
28 min
8 min
20 min


uncooked lean boneless pork chop(s)

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

table salt

½ tsp

black pepper


canola oil

2 tsp

uncooked red onion(s)

1 medium, chopped

uncooked bell pepper(s)

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

Thai curry paste

1½ Tbsp, yellow variety

garlic clove(s)

1 medium clove(s), minced

ginger root

1 tsp, grated, peeled, fresh

cremini mushroom(s)

¾ pound(s), sliced

light unsweetened coconut milk

1 cup(s)

reduced-sodium chicken broth

¼ cup(s)

packed brown sugar

2 tsp

fresh lime juice

1 tsp


1 Tbsp, chopped


  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


Thai yellow curry paste is the mildest variety of curry paste, but it is still quite spicy. If you’re concerned about its heat, start with 2 teaspoons of curry paste in this recipe and add to taste.

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