Peach Curry Pork Chops and Coconut Rice

The thing I love most about these pork chops is the spicy sweet peach sauce. I always serve coconut rice with it, because the sauce is awesome on the pork chops, but it's out of this world on the rice!!! This recipe is a tweaked version of one I found on Allrecipes. I recommend using fresh peaches with this, even if you have to get bland, out of season peaches like I did- they'll still have better flavor than canned peaches once you cook them down. You can use canned peaches, it will still taste good, just not quite as good. You could also use thawed frozen peaches. I haven't tried that, so if you do, let me know how it works!

Serves: 4
Difficulty: easy

Ingredients
4 center cut pork chops
4-5 ripe peaches (or 1 14 0z. can sliced peaches in syrup)
1/2 c. sugar
2 Tbs. dijon mustard
2 tsp. curry powder
1 tsp. honey
1 onion, diced
1 Tbs. vegetable oil

Peel and cut peaches into 1 in. chunks. In med. saucepan, mix sugar with peaches and bring to boil. (If you're using dry, out of season peaches, you'll need to add 1/2 c. water as well) Simmer over med. heat for 10-15 minutes until peaches are soft. Remove from heat and cool. Drain syrup from peaches. Mix syrup with dijon mustard, curry powder and honey and whisk until smooth.
In large skillet, heat vegetable oil over med. heat, add onion and pork chops and brown chops on each side. Pour peach sauce and peaches over chops. Cover, reduce heat to med. low and simmer 15-20 minutes. Cover pork chops with sauce to serve.

Coconut Rice

Serves: 6
Difficulty: easy

Ingredients

1 1/2 c. white rice
2/3 c. water
1 can coconut milk
2 tsp. sugar

In med saucepan, mix rice with water, coconut milk and sugar and bring to boil. Reduce heat to low, cover and cook 15-20 minutes until all liquid is absorbed. Fluff with fork before serving.