Last night, as most Tuesdays nights are, was a “quick use all the produce in the house that are going bad” kind of night. We receive our CSA box on Tuesdays, so the by time another week rolls around our produce are looking quite ready to be eaten. And stir frys are usually the way I go. 🙂
The produce that awaited me last night were quite a crew… turnips (a first for me!), green onions, zucchini, an apple, and a potato. Oh, and there was some pork chops that needed to be used up too. Surprising to me, the meal turned out super delicious and deemed blog worthy, so here we go!
2 Green Onions
1 White Potato
3 Twigs of Fresh Thyme
6 Lean Pork Chops
3 T Curry
2 t Salt
1/2 C White Wine
1/2 C Chicken Broth
1/4 C Fresh Basil
Heat up olive oil in your pan. Throw in chopped turnips and green onions first. Let cook for 5 minutes. Meanwhile, microwave the potato for 2-3 minutes, until it is mostly cooked. Next chop up the zucchini and apple and throw in the pan and cook for 2-3 minutes. Now chop up the potato and put in pan. Toss the thyme in. Cook all of this mixture for 2 minutes.
Time for the sauce. Pour the wine and chicken broth it. Mix in the curry powder. Now put in the chopped pork chops. I cut all the fat out of the chops and threw that away. Put in the basil. Cook until the meat is done and the sauce is at your desired thickness. I cooked mine almost all the way down. Season with salt and any other flavor you’d like.
Enjoy a hearty, vitamin packed stir fry perfect for a cool (well Southern CA cool) fall day.