This week I have a lot of events to cater. It always happens all at once – feast or famine, as the saying goes. Sometimes I have to buy random ingredients that I don’t normally use. In this case, it’s red curry paste. I only need a few tablespoons, so I found this recipe so that I can use more of it.
Curry Glazed Chops
3 garlic cloves
¼ cup honey
2 Tbs red curry paste
2 Tbs soy sauce
3 to 4 Tbs olive oil
4 pork chops
Kosher salt and freshly ground pepper
Mince the garlic and place in medium bowl. Stir in honey, curry paste, tamari and 2 tablespoons of the oil.
Season each pork chop with salt and pepper.
Heat a tablespoon of the oil to shimmering in a large nonstick skillet over medium-high heat. Add the pork chops and cook for about 2 minutes on each side, until lightly browned but not quite cooked through (they will be a little springy when gently pressed with a finger). Transfer to a plate and cover loosely with foil.
Add the garlic curry paste mixture to the empty skillet. Bring it to a boil and cook for 1 or 2 minutes to form a glaze. Return the pork chops to the skillet, turning them to coat evenly. Once they are glazed and heated through, divide among individual plates, spooning any glaze over the meat.