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Before you jump to Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.
Almost every single article about losing weight and getting healthy explains readers to avoid drive through windows like the plague and to perform all of their own cooking. This is literally very true. But sometimes the last thing you want to do is make a whole dinner for yourself and your family. Once in a while you need to visit the drive through while you are on your way home and complete the day. There is no reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because lots of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here is how to eat healthy and balanced when you hit the drive through.
Select water, juice or milk as a drink. When you consume a big soft drink you are adding too much empty calories to your day. A single portion of soda is normally thought to be eight ounces. That serving usually is made up of at the very least a hundred calories and more than a few tablespoons of sugar. Most fast food carbonated drinks are a minimum of twenty ounces large. Thirty ounces, however, is much more common. This means that your drink on it’s own will put a large number of ounces of sugar into your body as well as several thousand empty calories. It is much healthier to choose milk, juice and also normal water.
Simple sense states that the best way to lose weight and get healthy is to ban fast food from your diet entirely. While this is usually a good idea all you need to do is make a few good selections and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Every now and then, allowing someone else cook dinner is just what you need. There isn’t any reason to feel guilty about going to the drive through when you make healthful decisions!
We hope you got insight from reading it, now let’s go back to paprika pork chops w/ peach mint purée & creamy coconut curry lentils recipe. To cook paprika pork chops w/ peach mint purée & creamy coconut curry lentils you need 26 ingredients and 13 steps. Here is how you do it.
The ingredients needed to prepare Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils:
- Get Peach Purée
- Prepare 1 cup Peaches, peeled and chopped
- Prepare 1/2 cup Greek Yogurt, plain
- Prepare 1 tsp Sugar
- You need 1 tsp Ground Orange Peel
- Provide 1 tbsp White Wine
- Take 1-2 tbsp Mint Leaves
- Take Lentils
- Use 2 Tbsp olive oil
- Get 2 cloves garlic
- Use 1 tsp grated fresh ginger
- Prepare 1 small yellow onion
- You need 1 tbsp curry powder
- Prepare 1 cup brown lentils (dry)
- Take 2 cups vegetable broth
- Get 1 (13 oz.) can coconut milk
- Use 3 cups fresh baby spinach
- Provide 4 Sweet Peppers
- Get 1 Jalapeño Pepper
- You need Pork Chops
- Get 4 pork chops
- Provide 1 tsp paprika
- You need 1 tsp fine sea salt
- Provide 1/2 tsp freshly ground black pepper
- Provide 2 tbsp vegetable or canola oil
- Use Lentils
Instructions to make Paprika Pork Chops w/ Peach Mint Purée & Creamy Coconut Curry Lentils:
- Mix ingredients into blender and purée. Refrigerate until ready to use.
- Pat the pork chops thoroughly dry with paper towels.
- In a small bowl combine the paprika, salt, and pepper.
- Sprinkle both sides of all the pork chops evenly with the spice mixture. Set aside the chops while you prepare the pan.
- Mince the garlic, grate the ginger, and dice the onion. Add the olive oil, garlic, and ginger to a deep skillet, Dutch oven, or soup pot. Sauté the garlic and ginger over medium heat for 1 minute, or just until the garlic becomes soft and fragrant
- Add the diced onion to the skillet and continue to sauté over medium until the onion is soft and translucent. Add the curry powder and continue to sauté for about one minute more to toast the spices.
- Add the dry lentils and vegetable broth to the skillet. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on top, turn the heat up to medium-high, and bring the broth to a boil. Once boiling, turn the heat down to low, and let it simmer for 20 minutes, stirring occasionally.
- After simmering for 20 minutes the lentils should be tender and most of the broth absorbed. Add the can of coconut milk and stir to combine. Turn the heat back up to medium and allow the skillet to come back up to a simmer. Let it simmer without a lid for an additional 10 minutes, stirring often, to thicken the mixture.
- Once thickened, turn the heat off. Add the fresh spinach and stir gently until the spinach has wilted. Taste the mixture and adjust the salt or curry powder to your liking, if needed. Add the peppers, stir and let rest.
- Heat a large frying pan over medium-high heat. Once the surface of the pan is hot, add the oil and heat until the oil shimmers. Add the pork chops–they should make a bright sizzling sound immediately upon touching the pan; if they don't, take them out and let the pan and oil get a bit hotter.
- Reduce the heat to medium and cook the chops, undisturbed, until they're well browned and they release from the pan of their own accord, about 4 minutes. Turn and repeat on the other side.
- Remove the chops from pan and let sit, covered loosely with foil, for about 10 minutes. Serve hot.
- Serve and enjoy!
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