Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Spiced Skillet Pork Chops with Turmeric Sauce

Servings: 4

The aroma of the fragrant turmeric sauce is sure to bring a hungry crowd to the kitchen. Serve over steamed basmati rice or with warm naan to soak up the delicious sauce.

Ingredients

  • 1 13-1/2-oz. can coconut milk, well shaken
  • 1 shallot, peeled and coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1 1-inch piece fresh ginger, peeled and coarsely chopped
  • 1 Tbs. honey or maple syrup
  • 2 tsp. ground turmeric
  • 4 boneless pork loin chops, 1 inch thick (about 1-3/4 lb.)
  • 1-1/2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/8 tsp. cayenne
  • Kosher salt
  • 2 tsp. vegetable oil
  • Freshly ground black pepper
  • 3 Tbs. chopped fresh cilantro

Nutritional Information

  • Calories (kcal) : 500
  • Fat Calories (kcal): 290
  • Fat (g): 32
  • Saturated Fat (g): 22
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 130
  • Sodium (mg): 250
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Sugar (g): 4
  • Protein (g): 45

Preparation

  • In a blender, purée the coconut milk, shallot, garlic, ginger, honey, and turmeric until smooth; set aside.
  • Pat the pork chops dry on a cutting board lined with paper towels. In a small bowl, stir together the coriander, cumin, cayenne, and 2 tsp. salt. Season the pork chops all over with the spice blend.
  • Heat a 12-inch skillet, preferably cast iron, over medium-high heat. Add the oil, and continue to heat until the oil slides across the pan easily. Arrange the chops in the pan and cook, undisturbed, about 4 minutes. Flip and cook until a meat thermometer inserted into the chops registers 140°F, about 4 minutes more. Transfer the chops to a plate, and tent with foil.
  • Pour any excess fat from the pan, and return the pan to medium-low heat. Pour the coconut milk mixture into the pan, season with 1/2 tsp. salt and 1/8 tsp. pepper, and cook, stirring, until reduced and thickened, about 5 minutes. Season to taste with salt and pepper. Pour any juices from the resting pork chops into the pan, and stir until heated through, then stir half of the cilantro into the sauce. Serve the pork chops sprinkled with the remaining cilantro and the sauce on the side.

Reviews

Rate or Review

Reviews (3 reviews)

  • jen132 | 02/07/2020

    Made this as written, as I always do when using a recipe the first time. The recipe is a keeper but not without a couple of minor adjustments to make this even more to our taste - twice the amount of garlic in the sauce and half the maple syrup.

  • teddycatnc | 01/31/2020

    Served over basmati rice with naan bread...absolutely gorgeous. Keeping this recipe.

  • DonBishop | 01/27/2020

    Subtle. I can't decide if I liked it or not, but my wife loved it immediately. I am ambivalent. Easy enough to make though.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial