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Curry Pork Chops with Roasted Vegetables Marinated Radishes & Spiced Yogurt Sauce

Ingredients (1 serving):

  • 100 gr Pork chops
  • 25g Sliced red onions
  • 30 gr Radishes
  • 100 gr Cauliflower florets
  • 200 gr Diced sweet potatoes
  • 50gr Greek yogurt
  • 1 Bunch of parsley
  • 1 Lime
  • 9 gr Ginger masala (spices, garlic, ginger, sea salt)
  • 9 gr Sultana raisins

Roast the vegetables :

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Preheat the oven to 450°F. On a lined sheet pan, toss the sweet potatoes, cauliflower and onions with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, stirring halfway through, until the vegetables are golden brown and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.

Cook the pork chops:

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While the vegetables cook, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the remaining spice blend and S&P. Add the pork chops to the pan and cook, 3 to 5 minutes per side or until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan and set aside in a warm spot.

Marinate the radishes

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While the pork cooks, juice the lime. Thinly slice the radishes. In a bowl, combine the radishes, lime juice and a drizzle of olive oil; season with S&P to taste.

Make the sauce & serve:

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In a bowl, combine the yogurt, remaining spice blend and ½ the parsley (roughly chop the all the parsley leaves and stems before adding); season with S&P to taste. Divide the yogurt between your plates and spread it out in a large circular shape. Top the yogurt with the roasted vegetables and pork chops. Spoon the marinated radishes on top of the pork. Garnish with the remaining parsley.

Bon appétit!

source:  The good food.ca