Name: Pork Chops with Tomato Ginger Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: vegetable oil; 4 pork chops, bone in or out (~5 ounces each); 1 cup onion, diced; 1 Tbsp garlic, minced; 1 Tbsp ginger, grated; 1 1/2 Tbsp curry (I used Vietnamese Lemon Curry from Savory Spice Shop); 6 Tbsp tomato paste; 2 cups water; 3/4 tsp sea salt; black pepper to taste

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This easy and delicious Indian inspired curry pork chops recipe is cooked in an easy onion, ginger, and tomato paste based sauce.

The sauce for the curried pork chops is also amazing with chicken or tofu.

Pork Chop with red Tomato Ginger Curry sauce on a white square plate with broccoli behind it. — *The original recipe is for bone in pork chops. The pork chops will cook faster if there is no bone.*

This curry pork chop recipe is an easier variation on one of the first dishes that I loved to eat from a French / South African woman that taught me so much about cooking.

She would serve curried pork chops with lentils and rice and an eggplant dish similar to baba ganoush.

4 boneless pork chops on a white plate. Onion, garlic, curry powder, piece of ginger, bowl of tomato paste, water, and wood bowl of salt in the background.

Use Bone In or Boneless Pork Chops With The Curry Sauce

The recipe is written for bone in pork chops but also works for boneless pork chops, thick or thin.

Decrease the cooking time for boneless pork chops. Decrease cooking time even more for thin pork cutlets.

The video below shows boneless pork chops in curry sauce.

Pan of 6 boneless pork chops with red tomato gravy in a dark skillet on a white table. White napkin wrapped around the pan handle.

Curry Variations For Indian Pork Chops

There are a ton of different curry varieties. I recommend one below for this curry pork chop recipe, but it does not really matter.

Pick your favorite curry blend or just use the one you own! Play and experiment with your ingredients.

Pork chops with red sauce on two small white plates with napkins and forks and knives with a pan of pork and red sauce. Top view.

Curry Pork Chops Tips

Sear the pork chops in batches if you don't have room in the pan. You want the pork chops to have a crust to start with, even if it cooks off later in the sauce.

It will end up steaming and not searing if you crowd the pan. 4-6 boneless pork chops generally fit into a 12" skillet.

Did you Know?

Pork recipes are actually not found very often in Indian food because the majority of Indians are Hindu and have a heavily influenced vegetarian diet.

The next largest religion in India is Muslims and they do not eat pork.

Pork chops with red sauce on two small white plates with napkins and forks and knives with a pan of pork and red sauce in the background.

Pork Chops with Tomato Ginger Curry

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EatSimpleFood.com

This easy Indian inspired curry pork chops recipe is cooked in an onion, ginger, and tomato paste based sauce. The sauce for the curried pork chops is also amazing with chicken or tofu.

Author: beckie
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4
Category: Main Dish
Method: Stovetop
Cuisine: Indian
Diet: Comfort Food, Dairy-Free, Gluten Free, Keto, Low-Carb, Paleo

Ingredients

vegetable oil
4 pork chops, bone in or out (~5 ounces each)
1 cup onion, diced
1 tablespoon garlic, minced
1 tablespoon ginger, grated
1 ½ Tbsp curry (I used Vietnamese Lemon Curry from Savory Spice Shop)
6 tablespoon tomato paste
2 cups water
¾ teaspoon sea salt
black pepper to taste

Instructions

Lightly salt and pepper pork chops.
Bring a large pan to medium high heat, add vegetable oil to coat bottom of pan and add pork chops.
Sear pork uncovered ~2-3 minutes on each side or until browned. Remove from pan and set aside.
Reduce heat, add a little oil if needed and add onions. Cook 3-4 minutes or until translucent.
Add garlic and cook until fragrant (1-2 minutes). Add ginger and cook for ~ 1 minutes or until fragrant.
Mix in the curry and ½ teaspoon salt to the mixture and cook ~ 1-2 minutes or until fragrant. Add a little olive oil if it's dry.
Stir in tomato paste until combined (this will take a minute and it will be a clumpy consistency).
Slowly add water to pan while stirring into the tomato paste.
Bring to a boil, reduce heat to a simmer. Cover and simmer 10 minutes.
Add the pork chops and any juices to pan, bring to a boil, reduce heat to simmer, cover, and cook for ~2-3 minutes on one side. Turn the chops and cook an additional 2-3 minutes or until internal temperature of the pork is 145F.
Serve over rice and with a fresh vegetable. Add salt to taste. Happy Eating! Beckie

Notes

Sear the pork in batches if you don't have room in the pan. You want the meat to have a crust. It will end up steaming and not searing if you crowd the pan. 4-6 pork chops generally fit into a 12" skillet depending on if there is a bone or not.