Thursday, November 22, 2012

Peach Curry Glazed Pork Chops

Happy Thanksgiving!

I did not make these for today, I made them last weekend.  I'm only just now getting around to putting it online.

In truth, once I made this dish, I was much more interested in the peach curry sauce than the pork chops.  I plan to make this sauce/dressing a lot.  It's amazing. 

1/2 cup sliced syrup-packed peaches,
drained, syrup reserved
3 tablespoons peach jam
2 tablespoons Dijon mustard
2 teaspoons curry powder
1 teaspoon honey
1 tablespoon vegetable oil
4 boneless pork chops
2 green onions, chopped
2 tablespoons chopped fresh cilantro

In a bowl, mix the reserved peach syrup, peach jam, Dijon mustard, curry powder, and honey.
Heat the vegetable oil in a skillet over medium heat, and cook the pork chops 8 minutes, or to desired doneness.
Mix the green onions into the skillet, and cook 1 minute, until tender. Spoon the syrup mixture and peaches over the pork chops. Continue cooking until heated through. Sprinkle with cilantro to serve.

What I did:

I left out the green onions, and while I had bought cilantro I completely forgot about it when it came time to eat.  I used olive oil to get the pork chops started.  I let them cook for 30 minutes on medium-low heat, covered.

The sauce was absolutely the star of the show and I used it all week for salads. 

Saturday, November 3, 2012

Kinda Sorta Tom Ka Gai

My friend Mellen emailed me this recipe and I made it last night.  Sooo easy - hardly any chopping at all.  Her recipe is first and I included my changes below it.  It turned out really well and seems more like soup than a thick sauce. 

1 poached chicken breast, shredded
1/2 red bell pepper, sliced thin
1 small onion, sliced thin
1.5 cups chicken broth
1 can (or a bit less) coconut milk (NOT the sweetened kind - made that mistake once!)
1 stalk lemon grass, tender, chopped fine
1 can Thai red curry (could use any kind)
1Tablespoon fish sauce
1 Tablespoon rice vinegar
Juice of 1 lime
Cilantro for garnish. Chopped peanuts if you like, too.

Sautée the onion and pepper, then dump everything in and stir it well and simmer for 1/2 hour or so. Serve over rice or rice noodles.

What I changed:

I put three chicken breasts in a huge skillet with a fair bit of olive oil and steamed it in there for 30 minutes.  I took them out and put them in a covered container. 

I used an entire red bell pepper.
I used maybe 2 cups of chicken broth.
I used half a small jar of Thai red curry paste.
I forgot to buy cilantro.
I remembered to buy peanuts but forgot to use them as a garnish.
I cut one breast into tiny pieces and threw it back in the soup mixture for the 30 minute simmer.  It was lost in all that liquid, I could easily have used two or three breasts.

Excellent soup over rice.  The only thing missing to make it actual Tom Ka Gai appears to be ginger. 

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