Curry Glazed Pork Chops

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

Serves 4

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.

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