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

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We hope you got benefit from reading it, now let’s go back to paprika pork chops w/ peach mint purée & creamy coconut curry lentils recipe. You can cook paprika pork chops w/ peach mint purée & creamy coconut curry lentils using 26 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils:
  1. Take Peach Purée
  2. Get 1 cup Peaches, peeled and chopped
  3. You need 1/2 cup Greek Yogurt, plain
  4. Get 1 tsp Sugar
  5. Prepare 1 tsp Ground Orange Peel
  6. Prepare 1 tbsp White Wine
  7. Prepare 1-2 tbsp Mint Leaves
  8. You need Lentils
  9. You need 2 Tbsp olive oil
  10. Prepare 2 cloves garlic
  11. You need 1 tsp grated fresh ginger
  12. Use 1 small yellow onion
  13. Use 1 tbsp curry powder
  14. Provide 1 cup brown lentils (dry)
  15. Take 2 cups vegetable broth
  16. Provide 1 (13 oz.) can coconut milk
  17. Prepare 3 cups fresh baby spinach
  18. You need 4 Sweet Peppers
  19. Prepare 1 Jalapeño Pepper
  20. You need Pork Chops
  21. You need 4 pork chops
  22. Use 1 tsp paprika
  23. Get 1 tsp fine sea salt
  24. Take 1/2 tsp freshly ground black pepper
  25. Provide 2 tbsp vegetable or canola oil
  26. Provide Lentils
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!

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