Curried Pork Chops
Transform your dinner routine with these flavorful Curried Pork Chops—a vibrant fusion of tender, seared bone-in pork chops bathed in a fragrant coconut curry sauce. This recipe combines warming spices like turmeric, curry powder, cumin, and paprika with creamy coconut milk and tangy tomato paste, creating a silky, aromatic sauce that perfectly complements the juicy pork. Fresh garlic, ginger, and sautéed onions add depth, while a finale of chopped cilantro and a squeeze of lime brings a burst of freshness to every bite. Ready in just 45 minutes, this easy-to-follow dish is perfect for weeknights yet impressive enough for entertaining. Serve it with steamed rice or naan to soak up the luscious curry, and watch it become a household favorite. Perfect for fans of bold, exotic flavors!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground turmeric
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 cup coconut milk
- 0.5 cup chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons fresh cilantro, chopped
- 4 pieces lime wedges
Instructions
Season the pork chops on both sides with salt, black pepper, and ground turmeric. Set aside to marinate for 10 minutes.
In a small bowl, mix the curry powder, ground cumin, and paprika. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for 3–4 minutes on each side, until golden brown. Remove the pork chops and set them aside.
In the same skillet, add the diced onion. Sauté for 3–4 minutes until softened, stirring frequently.
Stir in the minced garlic and grated ginger, cooking for another 1–2 minutes until fragrant.
Add the curry powder mixture and stir for 1 minute to bloom the spices.
Pour in the coconut milk, chicken broth, and tomato paste. Stir well to combine and bring to a simmer.
Return the pork chops to the skillet, spooning some of the sauce over them. Reduce the heat to low, cover, and let simmer for 15–20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Taste the sauce and adjust seasoning if necessary with more salt or spices.
Garnish with fresh cilantro and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 7262 mg | 316% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 26.2 g | ||
| Protein | 198.4 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3578 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
