|2||Maple Leaf Prime® Portions Boneless Pork Chops, cut into 1” (2.5 cm) cubes|
|2 tbsp||(30 mL) Vindaloo curry paste|
|2 tbsp||(30 ml) Vegetable or grapeseed oil, divided|
|1||Medium onion, chopped|
|1||Red or yellow pepper, sliced|
|1||Ripe mango, chopped|
|1 cup||(250 mL) Snow peas|
|1/4 cup||(60 mL) Mango chutney|
|1/4 cup||60 mL) Chicken broth or water|
|Salt and pepper|
PLACE pork into a large re-sealable plastic bag or shallow bowl. Add curry paste and massage to coat well. Refrigerate for 15-30 minutes.
HEAT 1 tbsp (15 mL) of oil in a large skillet over medium-high. Add pork and cook for 5-6 minutes or until evenly browned and the internal temperature of the pork has reached 160°F (71°C). Remove from the pan and set aside. Heat the remaining oil in the same pan. Add onion and peppers. Stir-fry for 3-4 minutes. Add mango and snow peas along with the cooked pork. Continue to stir-fry for about 2 minutes. Stir in the mango chutney and broth or water. Heat through and season with salt and pepper to taste. Serve over basmati rice.
Preparation time does not include marinating time
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