Pork Chops with Curry Tomato Sauce

Informations supplémentaires

35 min. | 590 kcal | easy | Spicy | Printable version

1. Setup Chop the tomatoes, the shallot and the garlic. Heat a drizzle of oil with 1 tbsp. of butter in a pan over medium-high heat. Cook the tomatoes, the shallot, the garlic, the spices, 1 tsp. of sugar, the salt and the pepper for 2-3 minutes. Add 1/4 ^2P | 1/3 ^3P cup of water and bring to a boil. Simmer over medium heat for 6-8 minutes or until the sauce has reduced a little.

2. Cook the cornmeal Bring a pot with 3.5 ^2P | 5.5 ^3P cups of water and the broth cube to a boil. When the water is boiling, remove the pot from the heat and slowly whisk in the cornmeal. Add the mozzarella and whisk.

3. Cook the pork Pat the pork dry then season with salt and pepper on both sides. Heat a drizzle of oil in a skillet over medium heat. Cook the chops 2-3 minutes on each side or until the center is cooked. Remove from the pan.

4. Cook the spinach Add the spinach and sesame seeds to the pan and cook for 1 minute. Add salt and pepper.

5. Plate your dish Serve the polenta and garnish with the spinach, the pork and the tomato sauce. Bon appétit!

2unitPork Chops

180mlCornmeal

1unitTomato(es)

60gMozzarella

1unitVegetable Broth Cube(s)

1unitGarlic Clove(s)

120gBaby Spinach

15gGrilled Sesame Seeds

5.25gSpice Mix(coriander powder,curry powder,chili flakes)

1unitShallot

What you need pot, pans, tongs, whisk

590 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 56g

19%

fat 25g

38%

cholesterol 88mg

29%

fiber 5g

20%

protein 34g

saturated 10g

50%

sodium 1020mg

43%

sugar 4g

trans 0g