Creamy Pork Chops

I am going to make this post short and sweet because I was almost falling asleep when I was reading books to our toddler and it was only 7:30. I actually thought I will go straight to bed at 8 after I put Mira down, but then our 7th month old baby woke up and needed to eat (again!). So here I am at the dining table, feeding Diane the dish I am sharing with you right now. 

Isn’t she just adorable?! She has 2 bottom teeth now that she uses to munch away the pork that I cut in small pieces.

I am hoping that after I post this that I can actually go to sleep! I doubt that would happen but we’ll see. It has been one crazy day today with just 3 hours of sleep, and still with sinusitis and headache running for 3 weeks in a row, I’m running low on fumes.

Let’s cut to the chase and get this recipe started before I started to blabber some more.

I have made creamy pork chops in the past using different methods and ingredients, but this one is my favourite so far. It tastes so good and it’s so easy to make!

CREAMY PORK CHOPS

Ingredients:

• 6-7 pork chops
• 1 large onion, cut in half and sliced thinly
• 1 large sweet pepper, chopped into short strips
• 1 can (400 ml) coconut milk
• Montreal steak spice
• Cooking oil
• Salt & pepper

Instructions:

1. Put a little bit of oil in the frying pan set in high heat. Sprinkle the pork chops with salt before placing them in the pan. (This is optional since the Montreal steak spice has salt in it already. I skip this part if I am going to sprinkle a good amount of the spice on my meat. But since, that’s not the case here, I still put a little bit of salt on both sides of the pork chops). 
2. When the meat is starting to change colour, sprinkle some Montreal steak spice on them. Do this for both sides of the meat. Reduce heat to medium.
3. Add onions. Cook until translucent. Then add the sweet peppers. (I’d probably go for red sweet pepper to give this dish more colour, but this is the only sweet pepper left in our fridge. Also another good thing to add would be mushrooms and green peas, which unfortunately we ran out of). 
4. When the pork chops are brown on both sides and onions started to caramelize, pour the can of coconut milk into the dish. Cover the pan and let it sit for 15-2omins in low-medium heat or until pork is tender.
5. Add salt and pepper to taste.
6. Serve warm with rice, pasta, or plain spinach salad.

Enjoy! 🙂

Disclaimer: I don’t normally use measuring spoons/cups when I cook. Unless I’m baking of course. Cooking is more of an art. So when I cook, I usually just eyeball things. The key is to taste your food while you cook, and adjust your spices as your taste buds dictate. What maybe sweet for me, may not be the case for you. Hence, the lack of measurements on my recipes. I will leave that up to you. All the necessary ingredients (and tips!) however will be provided.

Happy experimenting cooking!

Zhi