Apple & Pork Curry
Submitted by sirbiznatchgurl
Quick weeknight pork curry with apples, red peppers, and warming spices in a light cornstarch-thickened sauce ready in 20 minutes served over couscous.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
20 minThis fast curry takes boneless pork chops from pan to plate in twenty minutes without sacrificing layers of flavor.
Browned chops come out while onions, garlic, tart apples, and sweet red peppers soften, then curry powder, cumin, and cinnamon build warmth in a quick pan sauce.
Cornstarch thickens the chicken broth into a glossy coating that clings to everything.
Serve over fluffy couscous studded with green onions and raisins for a complete meal that feels special but fits weeknight timing.
Chef Tips
- Don’t overcook pork: Brown until almost done, then finish in the sauce for tender, juicy chops
- Tart apples balance spice: Granny Smith or similar hold shape and add necessary acidity
- Cornstarch slurry prevents lumps: Mix with cold broth before adding to the hot pan
- Adjust curry heat: Start with less curry powder if you prefer mild; add more at the end to taste
Variations
- Use chicken breasts or thighs instead of pork for different protein
- Add a splash of coconut milk for creamier, richer sauce
- Serve over rice or quinoa instead of couscous for different texture
Ingredients
Directions
- The cooking apple should be peeled and sliced, the pepper should be seeded and cut into thin strips.
In a heavy frypan, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through; remove from pan and set aside.
Over medium heat, cook the onion, garlic, apple and red pepper strips for 2 minutes or until softened.
Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon; cook for 1 or 2 minutes until slightly reduced and thickened.
Return pork chops to frypan; adjust seasoning with salt and pepper.
Cook for 1 or 2 minutes or until heated through.
Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander.
Serve with quick-cooking couscous flavoured with chopped green onions and raisins.
Serves 4.
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