Curried Pork Loin Chops with Brown Butter & Coconut Rice

Featured on Food & Wine Magazine’s Instagram account for #thisisfall, September 2014

When I made these chops, Mike took one look and asked, “Are those steaks?”

Ah, dear friends, the power of a good sear.

These are so flavorful, you’ll fall over when you take your first bite.

And they’re so easy, you’ll never get back up. (But you should, so you can make them again.)

I brine the meat first to make sure it’s extra tender (directions below).

Melt the butter over medium heat. Add the pork chops.

Don’t touch ’em. Don’t disturb ’em. For like 10 minutes.

When the meat is nice and golden, flip them. I strongly suggest using a meat thermometer to get these babies to just the right temperature (135°F). After your first flip, stick the thermometer into the middle of one of the chops and watch the temperature. Overcooking is the death of pork chops!

Pork loin chops have a nice big medallion of meat attached to the bone – get them if you can. They might be called “center cut” – same thing. 1/2-inch or thicker, please.

For reference, these three chops weighed 1 3/4 pounds uncooked; so they were a little over 9 ounces each.

This is one instance where a little crowding in the pan is a good thing, to keep the butter bubbling around the meat (this was a 10-inch nonstick Scanpan). I don’t have a cast iron fry pan, or I’d have used it!

Once the proper temperature is reached, spoon the butter over the chops (it will be nice and browned by this point).

I served these with coconut rice and a Caesar salad. The rice recipe is in the notes below.

Super, extra, mondo deliciousness.

2014-09-23 18.32.26

Curried Pork Loin Chops with Brown Butter & Coconut Rice

  • 3 thick cut (1/2-3/4 inch) pork loin chops, bone-in
  • 2-3 tablespoons butter
  • 1/2 lemon
  • salt

for the brine:

  • 4 cups water
  • 1/4 cup salt

for the spice rub:

  • 2 teaspoons curry powder
  • 1 teaspoon chili powder (or substitute paprika if you don’t want the heat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder

coconut rice:

  • 1 cup uncooked white rice
  • 1 cup water
  • 1 cup sweetened coconut milk
  • 1 tablespoon coconut oil (if you don’t have this, use 2 cups of coconut milk and omit the water)
  • 1 teaspoon salt
  • handful of fresh cilantro, finely chopped

Dissolve the salt in water for the brine in a dish big enough to submerge the pork chops completely. Add the chops, cover, and refrigerate at least 30 minutes – an hour or two is ideal.

Just before removing the chops from the fridge: mix the uncooked rice, water, coconut milk, coconut oil and salt in a pan. Heat to boiling, reduce to low, cover, and let simmer 20 minutes or until all liquid is absorbed. (You can also heat the coconut oil in the pan, lightly brown the rice, then add the water, coconut milk, and salt. Bring to a boil and reduce to low, simmering 20 minutes. This adds a nice flavor to the rice.)

Remove the chops from the brine and pat dry with paper towels. Sprinkle with salt.

Mix the curry powder, chili powder, salt, pepper, and garlic powder in a small bowl. Put about 1/2 teaspoon of this mix on each chop and rub all over with your fingers. Flip them over and do the same on the other side.

Heat a 10-inch pan over medium heat, and melt the butter. When the butter begins to bubble, add the chops.

Squeeze the lemon over the chops (not a lot, just a sprinkling). Let the chops cook for about 10 minutes (don’t touch!).

Check to make sure they are browned on the bottom, then flip. Insert a meat thermometer into one of the chops to monitor internal temperature.

Squeeze the lemon over the chops again. Cook another 5-10 minutes, or until thermometer reads 135°F. Spoon butter over chops.

Stir the chopped cilantro into the rice, and serve the chops over the rice. Enjoy!


Curried Turkey & Rice Stuffed Peppers

I decided it was time to introduce my daughter to curry.  Hubby wasn’t so sure.

I was determined, I tell you.  I’d make something she’d love!

Pulling inspiration from the usual beef-and-rice mixture that often goes in bell peppers, I decided on ground turkey and brown rice!

I was that person at the grocery store that I usually can’t stand…the one putting his or her hands all over ALL the vegetables.  Well…in search of 6 giant bell peppers that could also stand up on their own, I spent at least 15 minutes rifling through all the different colors.  But in the end I had 3 pounds of beautiful peppers!

So I am totally unapologetic.

Bell peppers are full of fiber and a willing, edible receptacle for whatever your mind can think of putting in them!

I also snuck in extra protein with the Greek yogurt.  I do this a lot, substituting Greek yogurt for the sour cream in a recipe, like my quiches.  No one ever knows.

Curried Turkey & Rice Stuffed Peppers

  • 6-8 large bell peppers, any color (about 1/2 pound each before hollowing out)
  • 1 pound lean ground turkey
  • 2 cups cooked rice (brown or white)
  • 1 1/2 cups shredded Cheddar cheese
  • 1 1/2 cups chopped mushrooms
  • 1/2 white onion, finely chopped
  • 1/2 cup chopped fresh cilantro or parsley
  • 1 garlic clove, minced
  • 1 tablespoon coconut oil or olive oil
  • 5 tablespoons (3 ounces) tomato paste
  • 3 ounces Greek yogurt or sour cream
  • 1 tablespoon plus 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 cup chicken broth or water, divided

Preheat oven to 400 degrees.

Slice off the tops of the peppers and remove white parts and seeds.  Set aside.

Add oil to pan; saute onion and garlic 5 minutes.  Add ground turkey and cook until it just begins to brown.

Add tomato paste, yogurt, spices, 1/2 cup broth or water, and cilantro.  Cook until turkey is browned.

Add cooked rice, and enough water or broth to moisten if needed.

Fill peppers with rice and turkey mixture and place in a baking dish.  Add enough water or broth to cover bottom of pan, and cover tightly with foil.  Bake for 35 minutes.

Remove foil, top with cheese and bake another 5 minutes.  Enjoy!