Pork Chops in Creamy Turmeric Sauce is a spicy (but not overly hot), sweet, tangy dish. It has complex flavor but very simple preparation. The sauce is also really versatile and likely to taste just as good over chicken, beef, or seafood. This is the type of recipe you’ll make again and again.
Turmeric lends its deep yellow color and the earthy, peppery flavor often tasted in curries. It also adds a slew of potential health benefits to your meal. Coconut milk, lime, cilantro and jalapeño are the other major flavors, coming together in a bold and plate-licking good sauce.
Pour the sauce over cauliflower rice, top it with a pork chop and then sauté or steam some veggies for a side. Dinner is served!
Time in the Kitchen: 30 minutes
1 can (13.5 ounce) coconut milk (400 ml)
2 garlic cloves
2 tablespoons freshly squeezed lime juice (30 ml)
1 tablespoon fish sauce (found in the Asian section of grocery stores) (15 ml)
1 small jalapeno, roughly chopped (optional)
A handful of cilantro leaves
1 teaspoon turmeric, plus more to season pork (5 ml)
4 boneless pork cutlets or thin pork cops (1/2 inch thick or less) (13 mm)
1 tablespoon coconut oil (15 ml)
1 shallot, finely chopped
1 head of cauliflower
Salt, for seasoning
Butter, to flavor cauliflower rice
Combine the coconut milk, garlic, lime juice, fish sauce, jalapeno (optional),1 teaspoon turmeric, and the cilantro in a blender. Blend the mixture into a smooth sauce.
If the pork isn’t thin enough (1/2 inch thick or less) use a meat mallet to flatten the pork. Or, slice thicker pork chops in half to turn them into two thinner chops.
Lightly season the pork with salt and turmeric.
In a wide skillet heat the coconut oil. When the oil is hot add the shallot and saute for 30 seconds. Add the pork.
Cook the pork only 2 minutes on each side until lightly browned.
Transfer the pork to a plate.
Add the coconut sauce to the skillet. Use a spoon to scrape up any tasty bits of meat stuck to the pan as the sauce comes to a boil. Boil for 5 minutes.
While the sauce is boiling, make the cauliflower rice. Trim and roughly chop the cauliflower.
Process in a food processor until the cauliflower has the texture of rice (the cauliflower can also be grated by hand with a box grater).
Cauliflower rice can be cooked in a microwave for 3 to 5 minutes until soft or sautéed in a pan with several tablespoons of oil for 5 to 10 minutes until soft. Season with salt and butter.
Add the pork and any accumulated meat juice back to the skillet with the sauce. Simmer just long enough to heat the pork back up.
Serve the sauce and pork over the cauliflower rice. Garnish with additional chopped cilantro.