These boneless pork chops paired with rice, green beans and baby carrots make a hearty, easy to prepare mid week meal.
1 Package (of 4) boneless thick cut pork chops, fresh or thawed
1/2 medium (or 1 small) onion chopped
1 Tbsp of vegetable oil (we used Olive Oil)
3 cloves of fresh garlic, chopped
1 small green bell pepper, cut into strips
1/4 tsp of red pepper flakes
1 tsp yellow curry (our favorite secret ingredient)
1 packet of gravy mix, mushroom
1 packet of gravy mix for pork
1 8oz package of raw carrots
1 16oz can of green beans, heated and drained.
(We add sea salt and a splash of vinegar to ours)
2 cups of instant rice, prepared according to package directions
Brown the pork chops in a deep frying pan until caramelized
Remove meat from pan and set aside
Add oil, onions, bell pepper, garlic, pepper flakes and curry to pan
Cook until onions are tender
Mix packets of gravy with water per package instructions – do not cook!!
Place meat back into the pan with the cooked onion mixture
Pour the gravy mixture over the meat and bring everything to a low boil, stirring to make sure the gravy is mixed well while cooking and thickening.
Add carrots to the pan
Reduce heat to low and cover.
Allow to cook for 30-40 min depending on the thickness of the pork chops.
Serve immediately using the onion/bell pepper gravy over rice and meat. Enjoy!