The original recipe from Bon Appétit was for a pork tenderloin, but I opted for pork chops since my grocery store was out of tenderloin! Prepared green curry paste can be quite salty, so be careful not to over-salt and only season the sauce at the end!
Cost: Approximately $6.12 per serving.*
Skill Level: Easy
Time to Make: 1 hour 30 minutes (30 minutes active)
4 boneless pork chops
2 tablespoons maple syrup
1 tablespoon sesame oil
1/4 cup soy sauce
5.4-ounce can of coconut cream
1/2 cup prepared green curry paste
3 cloves of garlic
1/3 cup cilantro, plus more for garnish
1/4 cup roasted, salted pumpkin seeds (pepitas)
Salt and pepper to taste
2 tablespoons canola oil, divided
Marinate the Pork: Pat the pork chops dry and season with salt and pepper. In a resealable bag, combine the soy sauce, 1 tablespoon maple syrup, juice of one orange, juice and zest of the lime, and the sesame oil. Marinate for at least 1 hour, up to 12 hours.
Prep Ingredients: Once the pork is almost done marinating, begin prepping the rest of the ingredients. Preheat oven to 250º. Mince the garlic and shallot and set aside. Juice the second orange and reserve.
Remove the pork from the marinade, shaking off excess. Discard the rest of the marinade. Heat 1 tablespoon of canola oil in a large skillet over medium high. Once very hot and almost smoking, add the pork and cook for about 3 minutes per side. Transfer the skillet to the oven and cook for about 20 minutes, until a thermometer reads about 135º. Allow the pork to rest for 10 minutes before slicing.
While the pork is cooking, heat the second tablespoon of canola oil in a saucepan over medium heat. Once hot, add the shallot and garlic and cook for 3-4 minutes or until golden brown. Add the juice from the second orange. Add the green curry paste and cook until beginning to turn a dark green. Add the coconut cream and stir to combine. Reduce heat to a simmer and cook for 15 minutes.
After 15 minutes, transfer the sauce to a food processor or blender and add the cilantro, 1 tablespoon of maple syrup, and a little bit of water (about 2 tablespoons). Pulse until smooth. Season to taste with salt and pepper.
To serve: Spoon the sauce on the bottom of shallow bowls and arrange a sliced pork chop on the top. Sprinkle with pumpkin seeds and additional cilantro leaves. This meal works perfectly with the Dukkah-Spiced Sweet Potatoes from this recipe.
Designer and photographer living in NYC. I work at 2U, shoot for Time Out New York, and love to cook delicious recipes in my spare time!