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Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, paprika pork chops w/ peach mint purée & creamy coconut curry lentils. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Add the pork chops-they should make a bright sizzling sound immediately upon touching the pan; if they don't, take them out and let the pan and oil get a bit hotter. Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils. Peaches, peeled and chopped, Greek Yogurt, plain, Sugar, Ground Orange Peel, White Wine, Mint Leaves, olive oil, garlic Christina.

Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. You can have paprika pork chops w/ peach mint purée & creamy coconut curry lentils using 26 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils:

1. Prepare Peach Purée
2. Get Peaches, peeled and chopped
3. Make ready Greek Yogurt, plain
4. Get Sugar
5. Make ready Ground Orange Peel
6. Take White Wine
7. Take Mint Leaves
8. Take Lentils
9. Get olive oil
10. Prepare garlic
11. Prepare grated fresh ginger
12. Prepare small yellow onion
13. Prepare curry powder
14. Take brown lentils (dry)
15. Take vegetable broth
16. Make ready can coconut milk
17. Prepare fresh baby spinach
18. Prepare Sweet Peppers
19. Take Jalapeño Pepper
20. Prepare Pork Chops
21. Make ready pork chops
22. Get paprika
23. Prepare fine sea salt
24. Prepare freshly ground black pepper
25. Take vegetable or canola oil
26. Make ready Lentils

Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils Peaches, peeled and chopped, Greek Yogurt, plain, Sugar, Ground Orange Peel, White Wine, Mint Leaves, olive oil, garlic 💜NinjaMommaKitchen💙 boneless pork chops, small jar of peach jelly, Salt, Pepper, Garlic salt, melted butter, honey, brown sugar The Cast Iron Soulé. Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils. Peaches, peeled and chopped, Greek Yogurt, plain, Sugar, Ground Orange Peel, White Wine, Mint Leaves, olive oil, garlic Potato in yellow curry sauce with grilled lamp chops. Notes on wine : Can use any sweet white wine.

Steps to make Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils:

1. Mix ingredients into blender and purée. Refrigerate until ready to use.
2. Pat the pork chops thoroughly dry with paper towels.
3. In a small bowl combine the paprika, salt, and pepper.
4. Sprinkle both sides of all the pork chops evenly with the spice mixture. Set aside the chops while you prepare the pan.
5. Mince the garlic, grate the ginger, and dice the onion. Add the olive oil, garlic, and ginger to a deep skillet, Dutch oven, or soup pot. Sauté the garlic and ginger over medium heat for 1 minute, or just until the garlic becomes soft and fragrant
6. Add the diced onion to the skillet and continue to sauté over medium until the onion is soft and translucent. Add the curry powder and continue to sauté for about one minute more to toast the spices.
7. Add the dry lentils and vegetable broth to the skillet. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on top, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to low, and let it simmer for 20 minutes, stirring occasionally.
8. After simmering for 20 minutes the lentils should be tender and most of the broth absorbed. Add the can of coconut milk and stir to combine. Turn the heat back up to medium and allow the skillet to come back up to a simmer. Let it simmer without a lid for an additional 10 minutes, stirring often, to thicken the mixture.
9. Once thickened, turn the heat off. Add the fresh spinach and stir gently until the spinach has wilted. Taste the mixture and adjust the salt or curry powder to your liking, if needed. Add the peppers, stir and let rest.
10. Heat a large frying pan over medium-high heat. Once the surface of the pan is hot, add the oil and heat until the oil shimmers. Add the pork chops–they should make a bright sizzling sound immediately upon touching the pan; if they don't, take them out and let the pan and oil get a bit hotter.
11. Reduce the heat to medium and cook the chops, undisturbed, until they're well browned and they release from the pan of their own accord, about 4 minutes. Turn and repeat on the other side.
12. Remove the chops from pan and let sit, covered loosely with foil, for about 10 minutes. Serve hot.
13. Serve and enjoy!

Oven-roasted Lamb Chops with the most fragrant Indian Curry Sauce! A easy flavorful meal that is perfect for special gatherings. Make the curry in a big pot and serve it with steamed rice; the curry sauce… Heat a grill pan over medium-high heat. Add the pork chops-they should make a bright sizzling sound immediately upon touching the pan; if they don't, take them out and let the pan and oil get a bit hotter. Blanch cabbage leaves and set. with eggs, rice, salt and pepper.

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