Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils
Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, paprika pork chops w/ peach mint purée & creamy coconut curry lentils. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils is something that I have loved my whole life.

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. A simple dusting of paprika and a bit of salt give pork chops a nice little kick of flavor with minimal effort.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:
  1. Prepare Peach Purée
  2. Get 1 cup Peaches, peeled and chopped
  3. Prepare 1/2 cup Greek Yogurt, plain
  4. Make ready 1 tsp Sugar
  5. Prepare 1 tsp Ground Orange Peel
  6. Prepare 1 tbsp White Wine
  7. Prepare 1-2 tbsp Mint Leaves
  8. Get Lentils
  9. Get 2 Tbsp olive oil
  10. Make ready 2 cloves garlic
  11. Make ready 1 tsp grated fresh ginger
  12. Take 1 small yellow onion
  13. Make ready 1 tbsp curry powder
  14. Get 1 cup brown lentils (dry)
  15. Make ready 2 cups vegetable broth
  16. Take 1 (13 oz.) can coconut milk
  17. Get 3 cups fresh baby spinach
  18. Prepare 4 Sweet Peppers
  19. Prepare 1 Jalapeño Pepper
  20. Get Pork Chops
  21. Get 4 pork chops
  22. Make ready 1 tsp paprika
  23. Take 1 tsp fine sea salt
  24. Make ready 1/2 tsp freshly ground black pepper
  25. Prepare 2 tbsp vegetable or canola oil
  26. Make ready Lentils

We enjoyed these pork chops when we tested the recipe, but after a couple of people commented that their pork chops were dry, I made the recipe again with Kara to see why that was. Heat the oil in a large skillet over medium-high heat. Serve pork and mango over cooked couscous and sprinkle with cilantro. Sprinkle the pork chops on both sides with salt, pepper and paprika.

Steps to make Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils:
  1. Mix ingredients into blender and purée. Refrigerate until ready to use.
  2. Pat the pork chops thoroughly dry with paper towels.
  3. In a small bowl combine the paprika, salt, and pepper.
  4. Sprinkle both sides of all the pork chops evenly with the spice mixture. Set aside the chops while you prepare the pan.
  5. 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
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Remove the chops from pan and let sit, covered loosely with foil, for about 10 minutes. Serve hot.
  13. Serve and enjoy!

Heat the oil in a heavy skillet over medium-high heat. When hot, add the pork chops. This makes a really quick but impressive looking starter. The pea purée is quite soft, so it doubles up as a sauce. You can make the pea purée before your guests arrive and then the scallops, which are flavoured with only a little cumin and salt, take just minutes to cook.

So that’s going to wrap it up with this special food paprika pork chops w/ peach mint purée & creamy coconut curry lentils recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!