- 4 bone-in ribeye pork chops (6-ounce, cut about 1/2-inch thick)
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground)
- 1 cup light coconut milk
- 1 small yellow onion (chopped, about 3/4 cup)
- 3 tablespoons sliced almonds (natural)
- 2 teaspoons ginger (peeled and minced)
- 1 teaspoon corn starch
- 2 cloves garlic (minced)
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/4 teaspoon salt
- lime wedges (for serving, optional)
- In large skillet, heat oil over medium-high heat. Season pork with salt and pepper. In batches without crowding, add pork and brown on both sides, about 4 minutes. Transfer to a plate and discard fat in skillet.
- Meanwhile make the sauce: Process the sauce ingredients in a blender until smooth; set aside.
- Pour the sauce into the skillet and add 2 tablespoons water. Bring to a boil, scraping up browned bits in bottom of pan. Return the pork to the skillet and cover. Reduce the heat to medium and simmer until pork reaches an internal temperature between 145 degrees F. (medium-rare) to 160 degrees F. (medium) using a digital thermometer. Transfer pork to serving platter and let stand for 3 minutes. Spoon sauce over pork and serve with the lime wedges.