Coconut Ginger Pork Chops

I LOVE experimenting with sweet and spicy and these pork chops definitely have both in a very yummy way! I added a whole tablespoon of Red Curry Paste but please use less if you're not super Spicy Lovers like we are! Coconut milk and curry just go so well together and the honey and apricots added just the right amount of sweetness to cut the heat. I served the pork chops over our favorite Coconut Rice and it was the perfect weeknight meal!

Ingredients:


2 bone-in pork chops
Salt and pepper
1 Tbsp vegetable oil
1 tsp grated fresh ginger
1/4 c chopped onion
1 Tbsp red curry paste
1/4 c chicken broth
1 c unsweetened coconut milk
1 Tbsp lime juice
1/2 c chopped dried apricots
1 Tbsp honey
2 garlic cloves, minced
1 Tbsp butter
Coconut rice, for serving
Chopped green onions, for garnish


Prep:


1. Sprinkle pork with pepper and salt. Heat oil in a Dutch oven over medium-high heat. Add pork; cook 3 minutes on each side or until browned. Remove pork from pan.


2. Add onion and curry paste to pan. Cook 2 minutes or until onion is tender, stirring frequently. Add broth and deglaze. Add apricots, honey, and garlic; bring to a boil. Turn heat down to medium, add coconut milk and pork. Cover and simmer 10 minutes or until pork is done.


3. Remove pork from pan. Increase heat to medium-high. Add butter and boil until sauce is thickened. Serve pork over rice, garnished with green onions.