Slow Cooked Pork Chops and Root Vegetables in Light Green Curry

Name: Slow Cooked Pork Chops and Root Vegetables in Light Green Curry
Total time: 20100 s
Yield: 4 servings
Ingredients: 24 ounces pork loin chops 1-inch thick, lean; 2 tablespoons vegetable oil; 1 teaspoon salt; 1 teaspoon black pepper; 2 parsnips peeled and cut into 1/2-inch rounds; 2 large carrots peeled and cut into 1/2-inch rounds; 1 sweet potato OR yams, peeled and cut into 1/2-inch cubes; 13 1/2 ounces lite coconut milk unsweetened; 1/4 cup chicken broth reduced-sodium; 1 tablespoon green curry paste; 2 teaspoons brown sugar; 2 tablespoons water; 1 tablespoon fresh basil chopped

Pork

13Ingredients

┅Calories

6Hours

Ingredients

servings:

24 ounces pork loin chops (1-inch thick, lean)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon black pepper
2 parsnips (peeled and cut into 1/2-inch rounds)
2 large carrots (peeled and cut into 1/2-inch rounds)
1 sweet potato (OR yams, peeled and cut into 1/2-inch cubes)
13 1/2 ounces lite coconut milk (unsweetened)
1/4 cup chicken broth (reduced-sodium)
1 tablespoon green curry paste
2 teaspoons brown sugar
2 tablespoons water
1 tablespoon fresh basil (chopped)

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Directions

Place oil in large skillet over high heat. Pat pork chops dry with paper towels; season pork chops with salt and pepper. Brown chops on each side for 1 to 2 minutes.
Place parsnips, carrots and sweet potatoes in bottom of a 4- to 6-quart slow cooker. Place pork chops on top of the vegetables.
Stir together coconut milk, broth, curry paste and brown sugar until combined. Pour over pork and vegetables in slow cooker. Cover and cook at low for 4 to 5 hours (high for 2 to 2 1/2 hours).
To serve, transfer chops and vegetables to a shallow serving platter. Check seasoning and add fresh basil to sauce. Pour sauce over pork and vegetables.

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