Pork Chops Smothered With Thai Green Curry, Peppers and Onions

Serves 2 adults and 2 kids

1 to 2 tablespoons

vegetable oil, divided 6 thin, boneless pork chops (about ¼ pound each), seasoned on both sides with salt, pepper and a pinch of sugar 1 medium onion, halved

and sliced thinly 3 cloves garlic, minced 1 medium red bell

pepper, julienned 1 medium yellow bell

pepper, julienned 1 to 2 tablespoons Thai

green curry paste 2 teaspoons fish sauce 1 teaspoon ground cumin 1 teaspoon dried red pepper flakes, optional 13-ounce can coconut

milk Salt and pepper, to taste Chopped cilantro and lime wedges to garnish

1. In a large skillet over high heat, heat 1 tablespoon oil. When the pan is hot and you begin to see the first wisps of smoke, add the seasoned pork chops and sear the meat for about 2 minutes per side. Transfer pork to a plate to rest, loosely covered with foil.

2. Add more oil to the skillet, if needed. Lower heat to medium and saute the sliced onion for 2 to 3 minutes, until softened and translucent, scraping up all the brown bits from the bottom of the pan as you saute.

3. Add garlic, red and yellow peppers to the skillet; saute 1 to 2 minutes more, until peppers are softened.

4. Push the vegetables to the edges of the skillet, leaving an open area in the center of the pan. Add the green curry paste, fish sauce, cumin and pepper flakes to the center and fry for 1 to 2 minutes.

5. Stir in the coconut milk and blend everything together. If you prefer a thinner sauce consistency, add a little water. Taste and adjust seasoning. Nestle the pork chops and their accumulated juices in the skillet. Bring the sauce to a boil, then reduce heat to low and simmer gently until pork chops are cooked through. Serve the pork chops, smothered in curry sauce, over rice or mashed potatoes.