4 x 250 g (8 oz) pork chops, about 15 mm (1/2 in) thick
freshly ground black pepper
salt
20 ml (4 tsp) curry paste (see note)
50 g (2 oz) butter
30 ml (2 tbsp) olive oil
75 g (3 oz) flaked almonds
1 lime, sliced, to garnish
freshly ground black pepper
salt
20 ml (4 tsp) curry paste (see note)
50 g (2 oz) butter
30 ml (2 tbsp) olive oil
75 g (3 oz) flaked almonds
1 lime, sliced, to garnish
method
1. Trim the excess fat from the pork chops, leaving a thin layer to protect the meat. Season with freshly ground black pepper and leave to come to room temperature. Just before cooking, season with salt.
2. Using a palette knife, spread 2.5 ml (1/2 tsp) curry paste evenly on each side of each pork chop.
3. Heat the butter and olive oil in a frying-pan large enough to take the pork chops in one layer. When the foaming subsides, cook the pork chops over a moderate heat for 5 - 6 minutes on one side. Turn them with a spatula to avoid releasing the juices and cook for a further 5-6 minutes or until tender and cooked through.
4. Transfer the pork chops to a heated serving platter with a slotted spoon. Keep warm.
5. Add the flaked almonds to the frying-pan and saute over a high heat for 1 - 2 minutes, stirring occasionally with a wooden spoon.
6. Remove the almonds with a slotted spoon and sprinkle them over the pork chops. Serve the chops immediately, garnished with the lime slices.
• Curry paste has a milder, less harsh taste than many commercial curry powders. You can find it in better supermarkets and delicatessens. Alternatively, mix a good-quality curry powder with a little water to make a smooth paste and use this instead.
2. Using a palette knife, spread 2.5 ml (1/2 tsp) curry paste evenly on each side of each pork chop.
3. Heat the butter and olive oil in a frying-pan large enough to take the pork chops in one layer. When the foaming subsides, cook the pork chops over a moderate heat for 5 - 6 minutes on one side. Turn them with a spatula to avoid releasing the juices and cook for a further 5-6 minutes or until tender and cooked through.
4. Transfer the pork chops to a heated serving platter with a slotted spoon. Keep warm.
5. Add the flaked almonds to the frying-pan and saute over a high heat for 1 - 2 minutes, stirring occasionally with a wooden spoon.
6. Remove the almonds with a slotted spoon and sprinkle them over the pork chops. Serve the chops immediately, garnished with the lime slices.
• Curry paste has a milder, less harsh taste than many commercial curry powders. You can find it in better supermarkets and delicatessens. Alternatively, mix a good-quality curry powder with a little water to make a smooth paste and use this instead.
serving amount
serves 4
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