And then you feel better,
Put the lime in the coconut, drink them both up,
Put the lime in the coconut, and call me in the morning.
One of the strangest songs ever written. Every time I think of it, I think of the Muppets Episode where Kermit sang it. Yes, I realize my TV viewing leaves something to be desired… like maybe sophistication and intelligence but in my defense, I’ve been surrounded by kids since I was 21. What do you expect? Just please…. don’t get me started on The Fresh Beat Band *shudders* or Yo Gabba Gabba. I’ve been known to rant on the subject of our children’s brain cells being fried by the junk they advertise as educational television these days. Not to mention the perception kids must have of adults as babbling idiots by the time they reach school age if they watch those shows. Ok, I got myself started didn’t I? Ummm…oops?
Sunny Dayyyy… chasing my caressss awayyyyyyy!!! Lalalalalalalalalaaaaaaaa. Can you tell me how to get- how to get to Sesame Street!?
Now THAT was good kids TV. Cute puppets, kids learned their letters and numbers as well as moral lessons. We already know I’m easily amused so stop laughing; it’s not nice. Sesame Street taught you that. I know it did. 😛
I’ve also mentioned that I love anything curry. So today I was playing around and wanted to do something interesting with the boneless pork Loin roast I had. Methinks I succeeded. I cut the roast into chops and marinated them in a coconut milk/lime/curry marinade and then cooked them up in the same marinade. By the time it was done, they were fall apart tender infused with the luscious taste of the marinade which had cooked down into a creamy sauce. I served this with a spicy peach & cranberry chutney I’ve been making for years, an extra squeeze of lime over the meat, basmati rice that we covered in the sauce and Broccoli florets. I tried to carry the flavors over from the sauce to the chutney and I think it worked well here.
Boneless Pork Loin Chops in a Coconut Curry Sauce
- 3.5 pound pork loin roast, cut into chops of desired thickness ( I made 10 chops from it. This gives us enough for 2 meals. You can make them thicker or thinner but that will affect cooking time so be aware of that. This can also be cut in half just using boneless chops for less people if you don’t want to use a whole roast)
- 2 15 ounce cans coconut milk
- 2 tablespoons red curry paste
- 1/4 cup lime juice
- zest from one lime
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1 teaspoon onion powder (NOT onion salt)
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1/2 cup brown sugar
- Mix all the marinade ingredients together in a large bowl. Put your chops in and push them down under the marinade. Cover and refrigerate for at least an hour. Longer is even better. You can marinade for up to a day. Mine was in for about 3 hours and I think it would have been even better for a full day.
- Preheat your oven to 350 about 20 minutes before you need to get the meat started. Foil line a 13×9 inch pan then spray it with cooking spray. That will reduce your mess plus the chops won’t stick as much.
- Put your chops, one by one, into the foil lined pan. Carefully pour 1 1/2 cups of your marinade over the chops (just discard the rest) and cover the pan with more foil. Cook in the preheated oven for 60 to 90 minutes, depending on how thick you cut your chops, uncovering the pan after 45 minutes to give your sauce time to thicken up some. When you can easily pull a piece off of a chop with a fork, they are done. Serve them with the chutney and preferably with some rice to soak up all the saucy goodness. Make sure you squeeze some lime juice over the meat for each serving. It adds that indefinable oomph that makes the dish great.
Sweet & Spicy Peach Cranberry Chutney
- 2 15 ounce cans sliced peaches in juice or light syrup
- 1 15 ounce can whole berry cranberry sauce (you can also do this w/out the cranberry sauce if you just want a Peach chutney. I have done it both ways.)
- 1/2 cup raisins
- 1 red onion, chopped
- 1 clove minced garlic (again; I used the kind in the jar. Ninety percent of the time, it works perfectly for your garlic needs)
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon red pepper flakes (use less if you don’t like spicy)
- 1 cup packed brown sugar
- 1/2 cup cider vinegar
- Dump everything into a medium sized sauce pot. Stir well to combine. Cook over medium heat until reduced by about half and thickened. This will take anywhere from an hour and a half to 2 and a half hours. Stir frequently to prevent sticking and if it starts to stick, turn your heat down to about 3 or 4 on an electric stove, low heat on a gas stove. This can be used the day it is made but it’s even better the next day.