I bought a package of boneless pork loin chops Friday evening, almost two pounds worth. Since my way of cooking requires meat (I am not vegetarian) but only uses a small amount of meat combined with lots of other stuff (it's healthier and cheaper that way, but mainly it's the way I like it, and I'm the one who has to eat it), I expected when I bought it that this would be three cookings worth of meat. I'd used about a third of it Friday night, and didn't use any of it for lunch on Saturday when I skipped actually cooking lunch because I was running late and just ate some leftovers. So dinner tonight needed to be pork. I don't often buy pork, so I don't have any standard pork dishes in my repertoire, so I expected to be improvising. I had sort of planned on picking up some apples from the apple trees in my yard -- I don't do anything like spraying them, so they're too wormy to eat as whole fruit, but sometimes they work OK for cooking -- but when I actually looked at the apple situation, I realized that the apples that I still had weren't usable unless I was a good bit more desperate.
So I was trying to decide what to make with this pork that wasn't just going to be one of my normal dishes with pork substituted for beef or chicken, and as I took the walk I like to take after I come back from EFRC (it seems to help keep me from stiffening up), inspiration struck me: black beans, a can of peaches, and Indian curry seasoning, except that I would add a bit of cinnamon. The final touch came from the idea that the curry would be a little mild if I didn't add something explicitly hot to the usual curry spices, so I decided I would see how much fire I got out of using just one chipotle.
It ended up tasting pretty good, so I'm going to record the approximate recipe for my own future reference and the faint possibility that someone else might find it interesting.
Peachy Curried Pork
note: quantities of seasonings are total guesses (probably on the high side); I just threw what looked right into the pan.
~3/4 lb. raw pork, diced small
1 large (29 oz.) can peaches in light syrup
1 (14.5 oz.) can black beans
2 c. minute rice
1 T. chopped onion
1 t. minced garlic
1 t. fenugreek
1 t. coriander
1 t. cumin
1 t. turmeric
1/2 t. black pepper
1/4 t. ground cloves
1/2 t. cinnamon
1 medium size chipotle pepper, not seeded, minced
1/4 c. raisins
Put enough oil in the skillet to keep the pork from sticking, start it heating, and start the water for the minute rice. Add the pork and the onion, saute until the pork appears about half-cooked. Put the minute rice in the water and turn the heat off when the water boils. Add garlic, chipotle, and spices to the pork, saute some more. Drain syrup from peaches and reserve. Add black beans without drainging, some (1/4 cup?) of the syrup from the peaches, and the raisins. Simmer for 10 minutes, adding more syrup if more liquid seems to be needed. Add the peaches. (As I made it, I held back about 1/4 of the peaches, but if I make it again I think I just want to throw all of them in.) Break the peach slices up with the cooking spoon (I suppose one could dice them before putting them in the pan), simmer for a few more minutes, add rice, stir together, and serve.
The sauce didn't end up looking quite as thick on the rice as I'd had in mind, but the flavor was pretty good.