Curried Pork Chops Barbados
Transport your taste buds to the Caribbean with Curried Pork Chops Barbados, a bold and aromatic dish infused with tropical flair. Featuring tender, perfectly seared pork chops simmered in a luscious coconut milk sauce spiced with curry powder, allspice, and a kick of optional Scotch bonnet pepper, this recipe is a symphony of island flavors. Freshly grated ginger, garlic, and lime juice add layers of brightness, while the creamy sauce pairs beautifully with a bed of fluffy white rice. Surprisingly simple yet deeply flavorful, this dish is ready in just 45 minutes, making it an ideal choice for a weeknight dinner or an exotic meal to impress your guests. Garnish with fresh cilantro for a finishing touch that ties together the vibrant, mouthwatering flavors of Barbados.
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Recipe Information
Ingredients
- 4 pieces pork chops
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, freshly grated ginger
- 2 tablespoons curry powder
- 0.5 teaspoons ground allspice
- 1 cup coconut milk
- 0.5 cup chicken broth
- 2 tablespoons, freshly squeezed lime juice
- 1 optional, minced (for heat) scotch bonnet pepper
- 2 tablespoons vegetable oil
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 2 tablespoons, chopped fresh cilantro
- 2 cups, cooked (for serving) white rice
Instructions
Season the pork chops on both sides with salt and black pepper. Set aside.
Heat the vegetable oil in a large skillet or sauté pan over medium heat.
Add the diced onion, minced garlic, and grated ginger to the pan. Sauté for 2–3 minutes until aromatic and the onions are translucent.
Stir in the curry powder and ground allspice, cooking for an additional minute to toast the spices and release their flavor.
Push the onion mixture to the side of the pan and increase the heat to medium-high. Add the pork chops to the pan and sear on each side for 2–3 minutes until browned.
Reduce the heat to medium and pour in the coconut milk and chicken broth, stirring to combine with the onion-spice mixture.
Add the lime juice and minced scotch bonnet pepper (if using) to the pan. Stir well and bring the liquid to a gentle simmer.
Cover the pan with a lid and let the pork chops cook for 15–20 minutes, turning them halfway through, until they are tender and fully cooked (internal temperature should reach 145°F or 63°C).
Uncover the pan and simmer for an additional 5 minutes to allow the sauce to thicken slightly.
Taste the sauce and adjust seasoning with additional salt or lime juice if needed.
Serve the curried pork chops over a bed of cooked white rice, spooning the sauce generously over the top.
Garnish with freshly chopped cilantro and enjoy your Curried Pork Chops Barbados!
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 7051 mg | 307% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 23.6 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2260 mg | 48% | |
*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.
