Recipe

Cardamom Cream Pork

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Cardamom Cream Pork

Coconut creamed Swiss chard and leeks, served with cardamom spiced pork.




Ingredients to serve 2

  • 2 x pork leg chops
  • 1½ tsp x Cardamom Curry Mix
  • 2 x leeks
  • 1 clove x garlic – peel, grate finely & chop
  • 100ml x coconut milk
  • 100g x Swiss chard – remove stalks, slice 1cm
  • ½ x chilli (optional) – deseed & slice thinly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x pork leg chops
  • 3 tsp x Cardamom Curry Mix
  • 4 x leeks
  • 2 cloves x garlic – peel, grate finely & chop
  • 200ml x coconut milk
  • 200g x Swiss chard – remove stalks, slice 1cm
  • 1 x chilli (optional) – deseed & slice thinly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Leeks: Slice in half lengthways, then lay these halves down flat and slice into ½cm pieces.

Step 3

Pork chops: Rub both sides of the pork chops with a drizzle of olive oil, the Cardamom Curry Mix and salt and pepper. Place a dry pan on medium-high heat. When the pan is hot, add the chops and sear for 3-4 minutes a side. Remove from the pan and set aside.

Step 4

Coconut cream mix: Using the same pan on medium-high heat, add the leeks with a pinch of salt and a splash of water (1 tbsp for 4; ½ tbsp for 2) and cook for 5 minutes until soft and slightly sweet. Add the garlic, cook for 30 seconds, then pour in the coconut milk and some more water (¼ cup for 4; 2 tbsp for 2) and cook for 1 minute. Add the Swiss chard and wilt for another minute.

Step 5

Serve by slicing the pork chop into strips and serving it with the creamy leeks and Swiss chard on the side or mix the strips through the coconut cream mix. Sprinkle over the chilli (as much or as little as you like).



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