This dish was inspired by a brunch place in Savannah, probably the best brunch I have ever had. Normally I'm not a fan of brunch because I think a lot of the food can be made better at home and that the whole concept of brunch is overhyped. This brunch though inspired me of different ways to experiment with brunch foods! I love curry and having it for brunch is the best idea!
Make this recipe for brunch with friends, serve with mimosas, eggs and toast. My favorite thing to do is break sunny side up eggs into the curry and dip some warm toast in it. It's delicious! This recipe can also easily be expanded to feed more mouths.
If you don't eat pork, no problem! Use beef short ribs, brisket, seitan, portobello, or king oyster mushrooms.
The best way to speed up the process of getting tender meat is by using an instant pot or pressure cooker. If you don't have either, you can use a pot and leave on simmer for around 4 hours.
Start by roasting all your ingredients, including all the spices, then let your instant pot do the rest. You can use that time for preparing your other brunch foods or to go back to sleep or catch up on work. Then after 50 minutes, your kitchen will be filled with the most beautiful aroma that will make the rest of your day amazing!
Pork Chop Curry
Servings: 2| Prep time: 10 minutes| Total time: 1 hour
Ingredients
2-4 Pork Chops (bone in preferred)
1 beef bouillon cube
1 tsp cajun seasoning
½ tsp smoked paprika
½ tsp black pepper
3 mini sweet peppers
1 tbsp minced garlic or 3-5 garlic cloves
2 tbsp tomato paste
2 cups water
3 dried chile pequin or chili that you have
1 tsp cornstarch mixed with 1 tbsp water
Salt
Directions
This recipe is best made with an instant pot or pressure cooker.
1. Season pork chops with ½ tsp salt and let sit on side.
2. Turn your instant pot on the sauté function and let it heat (if using a pressure cooker let it heat on the stove on medium-high heat). While waiting chop your sweet peppers and garlic.
3. Once hot, add 1 tbsp of oil and brown pork chops on both sides (around 3 minutes each side). Remove then add garlic, sweet peppers, and dried chiles. After ingredients are golden, add all seasonings and 1 tsp more oil if mixture looks dry. Keep mixing until aroma is intensified (about 30 seconds).
4. Add tomato paste. Mix and brown until tomato paste takes on a deep burgundy color.
5. Mix in water and salt to taste, until all ingredients are completely combined then place in pork chops.
6. Set instant pot to meat/stew option, cover and cook for 50 minutes.
7. Once finished, see if pork is tender to your liking, add in cornstarch slurry and mix until thickened.
8. If serving as brunch, serve with eggs and toast! Enjoy!
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