Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, paprika pork chops w/ peach mint purée & creamy coconut curry lentils. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils is something which I have loved my whole life.
Paprika Pork Chops w/ Peach Purée & Creamy Coconut Curry Lentils. A bit of paprika gives pork chops a real kick of flavor with almost no effort. It's the perfect dish for easy weeknight cooking.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook paprika pork chops w/ peach mint purée & creamy coconut curry lentils using 26 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils:
- Get Peach Purée
- Make ready 1 cup Peaches, peeled and chopped
- Prepare 1/2 cup Greek Yogurt, plain
- Prepare 1 tsp Sugar
- Take 1 tsp Ground Orange Peel
- Prepare 1 tbsp White Wine
- Prepare 1-2 tbsp Mint Leaves
- Prepare Lentils
- Get 2 Tbsp olive oil
- Prepare 2 cloves garlic
- Get 1 tsp grated fresh ginger
- Get 1 small yellow onion
- Make ready 1 tbsp curry powder
- Get 1 cup brown lentils (dry)
- Make ready 2 cups vegetable broth
- Get 1 (13 oz.) can coconut milk
- Prepare 3 cups fresh baby spinach
- Take 4 Sweet Peppers
- Take 1 Jalapeño Pepper
- Get Pork Chops
- Make ready 4 pork chops
- Prepare 1 tsp paprika
- Take 1 tsp fine sea salt
- Prepare 1/2 tsp freshly ground black pepper
- Make ready 2 tbsp vegetable or canola oil
- Make ready Lentils
While tenderloin is cooking, dice the peaches. Add the peaches, mint, lemon juice and cinnamon in a small food processor and blend until smooth. The hot paprika adds a little kick to this dish, but feel free to substitute sweet paprika for a milder version. Serve pork and mango over cooked couscous and sprinkle with cilantro.
Instructions to make Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils:
- Mix ingredients into blender and purée. Refrigerate until ready to use.
- Pat the pork chops thoroughly dry with paper towels.
- In a small bowl combine the paprika, salt, and pepper.
- Sprinkle both sides of all the pork chops evenly with the spice mixture. Set aside the chops while you prepare the pan.
- Mince the garlic, grate the ginger, and dice the onion. Add the olive oil, garlic, and ginger to a deep skillet, Dutch oven, or soup pot. Sauté the garlic and ginger over medium heat for 1 minute, or just until the garlic becomes soft and fragrant
- Add the diced onion to the skillet and continue to sauté over medium until the onion is soft and translucent. Add the curry powder and continue to sauté for about one minute more to toast the spices.
- Add the dry lentils and vegetable broth to the skillet. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on top, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to low, and let it simmer for 20 minutes, stirring occasionally.
- After simmering for 20 minutes the lentils should be tender and most of the broth absorbed. Add the can of coconut milk and stir to combine. Turn the heat back up to medium and allow the skillet to come back up to a simmer. Let it simmer without a lid for an additional 10 minutes, stirring often, to thicken the mixture.
- Once thickened, turn the heat off. Add the fresh spinach and stir gently until the spinach has wilted. Taste the mixture and adjust the salt or curry powder to your liking, if needed. Add the peppers, stir and let rest.
- Heat a large frying pan over medium-high heat. Once the surface of the pan is hot, add the oil and heat until the oil shimmers. Add the pork chops–they should make a bright sizzling sound immediately upon touching the pan; if they don't, take them out and let the pan and oil get a bit hotter.
- Reduce the heat to medium and cook the chops, undisturbed, until they're well browned and they release from the pan of their own accord, about 4 minutes. Turn and repeat on the other side.
- Remove the chops from pan and let sit, covered loosely with foil, for about 10 minutes. Serve hot.
- Serve and enjoy!
Making space in the skillet, return pork chops to pan, surrounding them with snap peas. If necessary, you can mound snap peas on top of pork, but make sure the meat sits directly on the bottom of pan. Pork and apples is a classic. But did you know you could get the same delicious effect by using peaches instead? Fresh herbs and a white wine sauce really bring out the natural sweetness of the fruit in this recipe, making a perfect dressing for the savory meat.
So that is going to wrap it up for this exceptional food paprika pork chops w/ peach mint purée & creamy coconut curry lentils recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
