Pork chop, apricot and coconut curry


First published in 2020
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This curry sauce really benefits from a long, slow cooking time. The slow caramelisation of onions should take hours, not minutes! Spend the best part of an hour carefully breaking down the onions and you'll notice a huge difference in the depth and flavour of the sauce at the end.




  • 2 pork chops, on the bone and weighing around 250g each
  • 2 tbsp of vegetable oil
  • salt



To make the curry sauce, heat the vegetable oil in a large saucepan over a medium-high heat, then add the whole spices. Fry for 10-15 seconds until they smell aromatic and the mustard seeds start to pop, then add the chopped onion. Cook, stirring regularly, until translucent and slightly coloured
Add the garlic, ginger, ground spices and tomato paste and cook out for a couple of minutes, then add the stock, tinned tomatoes and dried apricots. Simmer gently for 30 minutes
Add the coconut milk and stir into the sauce. Taste and season at this point – you can add more coconut milk if you like a creamier texture and more pronounced coconut flavour. Simmer gently for another 10 minutes
Meanwhile, heat a frying pan over a high heat with a splash of vegetable oil. When the oil is shimmering, season the pork chops and sear on both sides until golden brown (about 3 minutes on each side). Remove the pork chops and allow the meat to rest for 10 minutes, then warm through gently in the curry sauce
To finish, top the curry with a handful of crispy onions and plenty of coriander
First published in 2020
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