4/24/13 - Curried pork chops

  • Chef Judi Gallagher
  • 0

2 pork loin chops

1 jar curry simmering sauce (I use Sharwood's Korma sauce at Fresh market)

1 yellow onion sliced

1 tablespoon minced ginger

2 sweet potatoes diced

1/2 cup dried craberrries

1/2 cup dried apricot diced

1/2 cup pistachios

1 tablespoon minced lemongrass

2 tablespoons flour

Canola oil

1/2 cup chicken stock

Salt and pepper

1 bunch cilantro

Season pork with salt and peeper and dust with flour. Heat oil in large sauté pan, and brown pork chops on both sides and remove from pan . Discard the oil and one tablespoon of fresh oil . Add onions, ginger, lemongrass and sauté for 5 minutes. Add the pork back to the pan and add the curry sauce, chicken stock, and season with salt and pepper. Bring to simmer and cook for 15 minutes or until pork is tender. Add cranberries, and apricot , toss well. Serve with rice, garnish with crushed pistachios and cilantro.