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Curried Pork Chops

pork, curry

4 boneless pork loin chops (1 pound); trimmed
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons vegetable oil
2 onions; chopped
1 can (14 oz) light coconut milk
1 tablespoon mild curry paste
2 cups baby carrots
1/2 cup frozen peas
2 tablespoons chopped fresh coriander

Season pork chops with 1/4 teaspoon salt and pepper. In skillet, heat oil over medium-high heat; cook chops for 3 to 4 minutes per side or until browned and just a hint of pink remains inside. Transfer to plate; keep warm. Add onions to pan; cook over medium heat, stirring occasionally, for 5 minutes or until softened. Whisk together coconut milk and curry paste; add and boil for 3 minutes. Add carrots, cover and cook over medium heat for 3 to 5 minutes or until tender. Return pork and accumulated juices to pan along with frozen peas; cook for 2 minutes or until hot. Garnish with coriander.

Contributor: Canadian Living - September, 1999

Yield: 4 servings

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