Sugar and spice make this meal nice! The sweetness of pineapple combined with spicy curry and creamy coconut milk makes one very yummy dish.
3 boneless pork chops
2 tbsp butter
1 onion, diced
1 orange pepper
1 tsp curry powder
1 clove garlic
2 tsp grated gingeroot
2 tbsp flour
1/2 tbsp vegetable bouillion
1 cup light coconut milk
1/2 cup whole milk
1 cup pineapple chunks
Cut pork into 1″ cubes. Heat a large non-stick skillet with cooking spray and cook meat until browned on all sides. Set pork aside. Melt butter and saute onions, pepper, garlic, ginger and curry until veggies have softened, about 5 minutes. Sprinkle with flour and cook for a minute. Add bouillion and coconut milk. Heat to boiling and stir constantly until thickened. Add whole milk slowly until it reaches the desired consistency, more or less than the 1/2 cup depending on how you like it. Add cooked pork and pineapple. Reduce heat and simmer covered for 5-10 minutes. Serve over basmati rice.
I made this a while ago and completely forgot to post it, and now I can’t quite remember what my family thought of it. Probably Cole didn’t like it and the rest of us did. I know I thought it was pretty good, although I’m not a big fan of pork. The pineapple and coconut milk gave this curry dish a tropical twist that I really enjoyed.