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Coconut Curry Cream Pork Chops with Jasmine Rice
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 4 pork chops (about 1 inch thick)
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 (14-ounce) can coconut milk
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • 2 cups cooked jasmine rice, for serving
  • Chopped fresh cilantro, for garnish

Instructions
 

  • Season both sides of the pork chops with salt and pepper. Set them aside.
  • Spread the sliced onion across the bottom of the slow cooker to create a base layer.
  • Place the seasoned pork chops on top of the onion.
  • In a mixing bowl, combine the minced garlic, grated ginger, curry powder, coconut milk, and heavy cream. Stir until smooth.
  • Pour the sauce mixture evenly over the pork chops.
  • Cover and cook on low for 6 to 7 hours until the pork chops are tender.
  • Serve the pork chops and sauce over the cooked jasmine rice. Sprinkle with chopped cilantro before eating.

Notes

Stir the sauce gently before serving if it separates slightly during cooking. The heavy cream keeps the texture smooth and prevents the coconut milk from curdling. Leftovers reheat well in a covered skillet over low heat with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl