Bombay Curried Chops
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 45 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Metro |
Recipe ingredients
- 2 Tbsp. (30 mL) vegetable oil*
- 4 5-oz (4 150-g) boneless pork chops, 3/4-in. (2-cm) thick
- 2 medium onions, coarsely chopped
- 3 Tbsp. (45 mL) curry powder or 2 Tbsp. (30 mL) curry paste
- 4 medium potatoes*, cleaned and cut up
- 4 medium carrots, peeled and sliced
- 1 1/2 cups (375 mL) fresh green beans
- 3/4 cup (180 mL) vegetable or chicken bouillon*
- 1 19-oz (540-mL) can lentils, rinsed and drained
- 3/4 cup (180-mL) yogurt, mixed with 2 tsp. (10 mL) cornstarch*
- Fresh coriander
Preparation
Heat 1 Tbsp. (15 mL) oil in a big pan with a heavy bottom over medium-high heat. Brown chops lightly both sides for 2-3 minutes. Remove from pan and keep warm.
In remaining oil, cook onions with curry powder for 2 minutes (if curry paste is used, add it to yogurt). Add vegetables and bouillon. Cover and bring to a boil. Reduce heat to medium-low and simmer for 12-15 minutes.
Add chops, cover and cook for 6-7 minutes. Add lentils and mixed yogurt and cornstarch. Season to taste and simmer for 3 minutes, stirring. Garnish with chopped fresh coriander if desired.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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