Pork Curry with Cilantro and Lime
Roasted Asparagus
Ingredients
- 1½ lb boneless pork chops (about 1-inch thick)
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp vegetable oil
- 1⅓ cups fire-roasted diced tomatoes with garlic
- ¾ cup coconut milk
- 2 Tbsp mild curry paste
- 3 Tbsp chopped fresh cilantro
- 2 tsp lime juice
Instructions
- Sprinkle pork chops with salt and pepper. Cook pork in hot oil in a large nonstick skillet over medium heat 5 minutes per side or until browned. Remove from skillet.
- Add tomatoes, coconut milk, and curry paste to skillet; bring to a boil, reduce heat, and simmer.
- Return pork to skillet, and simmer 5 minutes or until sauce is thickened and pork is done. Sprinkle with cilantro and lime juice.
Side Dish Ingredients
- 1½ lb asparagus, ends trimmed
- 2 Tbsp olive oil
- ½ tsp kosher salt
Side Dish Instructions
- Preheat oven to 375°F. Toss asparagus with oil, and spread in a single layer on a large rimmed baking sheet. Sprinkle with salt.
- Bake 12 to 14 minutes or until crisp-tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
395
|
78
|
473
|
| Fat (g) | 25 | 7 | 32 |
| Sat. Fat (g) | 12 | 1 | 13 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 5 | 4 | 9 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 488 | 242 | 730 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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