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. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils is something that I’ve loved my entire life.

Pork chops seasoned with paprika served over a blend of sour cream, sauerkraut, onions and paprika. Don't be thrown off by the ingredients! I got this recipe from my aunt and was skeptical at first, but now it is one of my family's favorites.

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

Dedicated locavores should also know that paprika pairs particularly well. Pork Chops with Sweet Tomato Chutney SaucePork. Serve pork and mango over cooked couscous and sprinkle with cilantro. This makes a really quick but impressive looking starter.

Instructions 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!

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. Pork chops cook quickly in the Instant Pot, and these Instant Pot Low-Carb Paprika Pork Chops were very tasty. 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. Paprika-Spiced Pork Chops With Spinach Sauté.

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