Pork Curry

This delicious pork main course, albeit a perfect fall dish, can be enjoyed year round. Sweetness from the cranberries, tartness from the apples, while the curry adds a little heat.

4 Boneless Pork chops, lightly pounded
1 Tbsp. Ground Five Spice (star anise, cinnamon, clove, fennel, black pepper)
1/2 Cup Vegetable Oil
1/2 Cup Water
1/2 Cup Coconut Milk
1 1/2 tsp Yellow Curry Powder
1 Macintosh Apple, diced in 1/2 inch cubes
1/2 Cup Dried Cranberries
1/4 Cup Cream
Salt and Pepper to taste

Pre-Heat Oven to 325 degrees
Rub the Pork with the Ground Five Spice. Heat oil in a large oven proof skillet, place the Pork chops in the pan and sear on all sides till browned. Add the water and put the skillet in the oven for 25 minutes, till the pork is cooked through.
Remove the pork from the pan and set it aside to rest. Meanwhile de-glaze the pan with the Coconut Milk, then add the Curry, Apples, dried Cranberries, Cream, Salt and Pepper. Stir over medium heat till it thickens somewhat and reduces by half.
Spoon some of the sauce on each plate, and place the chops on plates, spoon the remainder of the sauce over the pork chops. Serve with wood grilled vegetables e.g. Squash, Zucchini, Eggplant, Carrot and Maple infused Sweet Potato Mash.
This sauce also complements Chicken Breast or Fish e.g. Snapper or Grouper.

Recipe Summary:
Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Recipe Provided By:
Beal House Inn & Fine Dining Restaurant
Littleton, NH

Littleton Bed and Breakfast Inns