Monday, March 9, 2009

Pork and Pineapple Curry

I had never cooked with curry before. But this recipe sounded interesting to me when I saw it. We tried it tonight for the first time. Greg said it was EXCELLENT, and he would love to have it again. I thought it was really good. There was a bunch of pineapple in it...but it was good.

Pork and Pineapple Curry

1 teaspoon extra-virgin olive oil
1/4 cup red onion, cut into large chunks
1 pound boneless, thick pork loin chops, trimmed of excess fat|
1 tablespoon curry powder
1 teaspoon fresh minced or grated ginger
1/2 red bell pepper, cut into large chunks
1/2 green bell pepper, cut into large chunks
1 (10-ounce) can reduced-sodium cream of mushroom soup
1 (14-ounce) can pineapple chunks in juice

Heat oil in a large nonstick frying pan on medium-high heat. Add onions, stir and cook until translucent. Cut chops into large cubes and add to pan. Sauté until all sides are browned. Add curry and ginger to pan and stir. Add peppers and stir; add soup and pineapple with juice. Stir to combine and reduce heat to a high simmer for 10 minutes. Serve over a bed of rice.

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