Aromatic Pork in Coconut Milk

A delicious one-pan pork curry that is fresh and fragrant as well as spicy! Serve with Pilau rice, mango chutney and naan bread.

Ingredients

4 lean, trimmed loin pork chops (about 120g each)
2 tablespoons vegetable oil
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole coriander seeds
1/4 teaspoon whole cardamom pods
1 stick of cinnamon
small bunch of spring onions, trimmed and chopped (put some to one side for the garnish)
1 fresh red chilli, de-seeded and finely diced
2.5cm fresh ginger root, grated
zest and juice of 1 lime
2 tablespoons tomato puree
200 to 250ml ml tinned coconut milk
fresh coriander leaves (to garnish)

A delicious one-pan pork curry that is fresh and fragrant as well as spicy! Serve with Pilau rice, mango chutney and naan bread.

Step 1	Trim any visible fat of the chops and tenderise them with a meat tenderiser.
Step 2	Using a pestle and mortar, grind the whole spices together, excepting the cinnamon stick.
Step 3	Heat the oil in a large skillet or saute pan that has a lid, and add the ground whole spices; heat until they release their fragrance and start to pop, for about 1 minute.
Step 4	Add the spring onions, chilli, ginger and lime zest and saute for a further minute; add the tomato puree, stir and then push the mixture to one side, and add the pork chops. Brown them over a high heat, turning them over once, for 2 minutes.
Step 5	Add the coconut milk and lime juice, and place a lid on the pan, turn down the heat to low and simmer for 10 to 15 minutes, until the pork is cooked and not pink anymore.
Step 6	Season to taste with salt, and add the extra spring onions and coriander leaves - serve straight from the pan with Pilau rice, naan breads and mango chutney.