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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, paprika pork chops w/ peach mint purée & creamy coconut curry lentils. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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

To get started with this recipe, we must first 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 it.

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