Pork chops are my ideal weeknight dinner. So, when I posted mild colorful and flavor packed pork chops curry on my social media it was an instant hit. I received so many requests to share this recipe so here I am writing up my easy pork chops curry recipe for fall weeknights.
Why do I like this pork chops curry so much?
My go to weeknight dinners always with ingredients that are easy to customize, easy to cook, and can be paired with a variety of sides that need minimal processing. Bone in pork chops ticks all the right boxes and can be ready to serve in under an hour. This mild pork chops curry sauce is immensely flavorful and best paired with white rice and vegetables. Bone in Pork chops have corrected amount marbling of fat and bone to make a delicious velvety curry. It is easy to portion, marinate and freeze, which makes prep work so simple.
There are so many delicious pork recipes in my curry journals. Choices are endless when it comes to spicing it up to any desired curry flavor. For spicy curries red curry powder with extra chilies is an excellent choice. Red curry powder gives peppery flavor and bright red velvety color and salivating aroma form cloves, nutmeg, and nutmeg. one of my favorites is pork red curry.
This pork chops curry, however, is perfect for making curry when you really need a mildly spicy, fragrant curry recipe that you can make in minutes. Also, this is a curry you can add vegetables like carrots, celery, and potatoes along with pork chops if you choose to convert into a soup or stew.
Coriander pork chops curry
- 1 Sauté pan with lid Stainless steel, clay, ceramic
- 2 lb. bone in pork cubed 2 bone in pork chops cubed
- 1 tbsp coriander powder
- ½ tsp fennel seeds
- ½ tsp mustard seeds
- 1½ tsp turmeric powder
- 1½ tsp cumin powder
- 1 tsp Sri Lankan black curry powder
- 1 tsp dark chili powder
- 2 tsp salt
- 1 tbsp crushed black pepper
- 2 tbsp light soy sauce
- 3 tbsp vinegar
- ½ finely diced red or white onion
- 3 cloves of garlic
- 2 inches piece of ginger
- 1 inch stalk of lemongrass
- 3 celery stalks finely chopped
- 10 curry leaves
- 3 whole green chilies
- 3 cardamom pods
- 1 cup of water
- 1 cup of coconut milk
- 2 tbsp coconut oil
- Rinse and cube pork chops
- Make curry powder by grinding coriander, cumin, turmeric, fennel, mustard seeds, black pepper, Sri Lankan black curry powder, salt, and red chili pepper.
- Add soy sauce, curry powder, vinegar to pork and rub to coat the spices well with meat
- Finely dice onion and celery set aside
- Crush ginger and garlic, with the back of the knife dice them finely.
- Heat the sauté pan on medium and add 2 tablespoon of coconut oil
- Add onions, celery, ginger, and garlic , cook them on medium low until onions and celery become soft
- Turn the heat up and add pork and let the meat seer in the pan for the first 5 to 10 minutes stirring occasionally
- Crack open the cardamom pods and place them on top of the meat with lemongrass, curry leaves and green chilies
- Add water and close the lid bring everything to boil. Turn the heat down and let the meat cook through on simmer. I like my pieces of pork to be still on the firm side when the curry is done. (for additional 25 minutes). Add little more water if needed.
- Once the pork is cooked through add a cup of thick coconut milk stirring through to combine. cook until coconut cream comes to a simmer and oil starts to separate.
- Serve hot over steaming white rice and a salad.