This recipe is taken from the 2015 Milk Calendar. While quick and easy to make, this dish feels and tastes exotic.
- Prep: 15 min
- Cooking: 12 min
- 2 tsp (10 mL) garam masala spice
- 1/2 tsp (2 mL) salt divided
- 1/4 tsp (1 mL) pepper
- 4 boneless or bone-in pork chops
- 1 tbsp (15 mL) butter
- 1 cup (250 mL) 15% or 18% cream
- 2 tbsp (30 mL) minced fresh ginger
- 2 cloves garlic minced
- 1/4 tsp (1 mL) hot pepper flakes
- 1 ripe mango peeled and sliced into thin wedges
- 1 green onion sliced
- 1/4 cup (60 mL) chopped fresh cilantro
- 4 lime wedges
Stir garam masala with 1/4 tsp (1 mL) salt and pepper; sprinkle over both sides of chops. In a large non-stick skillet, melt butter over medium-high heat. Add 2 or 4 chops depending on size of pan; sauté 4 to 5 min per side until golden and cooked through. Remove to a plate; cover to keep warm. Repeat with remaining 2 chops, if needed.
Add cream, ginger, garlic, pepper flakes and remaining salt to pan; stir and simmer 1 min. Add mango and onion; cook 1 min to thicken slightly. Stir in cilantro.
Spoon sauce over pork. Top with a wedge of lime for squeezing over top.
Garam masala is a blend of many Indian spices. It can be purchased already blended in the spice aisle of supermarkets.
Use chicken, nectarines and mint in place of pork, mango and cilantro.
Try Chinese 5-spice powder instead of garam masala.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 92 mg|
|Vitamin B6:||86 %|