Pork chops and vegetables with yellow curry sauce
Uncooked lean boneless pork chop(s)
1 pound(s), 4 (1/4-pound chops), center-cut, trimmed
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
1 medium clove(s), minced
1 tsp, grated, peeled, fresh
¾ pound(s), sliced
Light unsweetened coconut milk
Reduced-sodium chicken broth
Packed brown sugar
Fresh lime juice
1 Tbsp, chopped
- 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.
- 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.
- Place pork chops on 4 plates and top evenly with vegetables and sauce. Sprinkle with cilantro.
- Serving size: 1 pork chop and ¾ cup vegetables and sauce