Pork And Veggies
A comforting pork and veggie dish featuring tender pork chops, flavorful curry potatoes, and creamy sauce—perfect for a hearty, satisfying meal for family or friends.
Ingredients
Instructions
- Mix flour, salt, and pepper; coat the pork chops by placing them in a plastic bag with the flour mixture and shaking.
- Heat 1 tablespoon of oil in a medium-sized skillet; add the pork chops.
- Saute the pork chops for 5 minutes per side.
- Remove the pork chops to a plate and keep warm.
- Heat the remaining tablespoon of oil in the same skillet.
- Cook the sliced onion and garlic over medium heat for 8 minutes.
- Add curry powder, quartered potatoes, and chicken broth to the skillet.
- Cover and cook for 12 minutes, then reduce heat to low.
- Stir in sour cream, half and half, salt, pepper, and peas.
- Cook, stirring constantly, for about 3 minutes.
- Return the pork chops to the skillet and cook for another minute before serving.
Tips & Substitutions
To enhance flavor, marinate the pork chops in a mixture of garlic, salt, and olive oil for at least 30 minutes before cooking. If you don't have curry powder, try substituting with garam masala or a mix of cumin and turmeric for a different spice profile. You can also add more vegetables like bell peppers or carrots for extra nutrition.
Serving Suggestions
Serve this dish with a side of fluffy rice or warm crusty bread to soak up the delicious sauce. A simple green salad or steamed broccoli can complement the meal nicely. For an elevated dining experience, pair it with a glass of white wine. This dish also pairs beautifully with **Company Chicken Salad** for a delightful lunch option.
Storage & Reheating
Leftover Pork And Veggies should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a skillet over low heat, stirring occasionally, until warmed through. You can also microwave it in short intervals, covered, to maintain moisture. Avoid overheating, as it may dry out the pork.
Nutrition & Diet Analysis (per serving)
Each serving of Pork And Veggies contains roughly 1642 calories, with 26g protein, 91g carbohydrates, and 132g fat. It is an excellent source of protein (53% of the Daily Value), iron (36% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 2232mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use pork tenderloin or pork loin chops instead of boneless pork chops. Just adjust the cooking time accordingly, as thinner cuts may cook faster. Always ensure the internal temperature reaches 145°F for safe consumption.
Is there a vegetarian alternative for this dish?
Absolutely! You can substitute the pork with firm tofu or tempeh. Simply marinate and cook them the same way you would the pork chops. For added flavor, consider using vegetable broth instead of chicken broth in the sauce.
What can I do if I don't have sour cream?
If you don't have sour cream, you can use Greek yogurt or a mixture of cream cheese and milk as a substitute. This will provide a similar creamy texture and tangy flavor that complements the dish well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).