Curried Pork with Rice Noodles


  • 1/2-16 oz bag (8 oz) Rice Noodles, any width
  • 4 tablespoons olive oil, divided
  • 1 1/2 lbs (4-5) boneless pork chops
  • 1-10 oz package brown mushrooms, sliced
  • 1/4 cup cream sherry
  • 1 tablespoon Red Curry Paste
  • 1-13.5 oz can Coconut Milk

Cream sherry adds a touch of class and depth of flavor to this tasty dish.


  • 20 minutes to assemble
  • 20-25 minutes to bake
  • Total time: 40-45 minutes


  • 4 Servings


  1. Soak Rice Noodles according to package for sauté. Preheat oven to 350°F.
  2. Heat 2 tablespoons of oil in large skillet over medium high heat.
  3. Brown pork chops in oil. Remove pork to plate, cover and set aside.
  4. Add remaining oil to skillet and heat over medium high heat. Add mushrooms and sauté until they begin to soften, about 5 minutes.
  5. Add cream sherry and Red Curry Paste to mushrooms. Stir together until curry dissolves.
  6. Add Coconut Milk, stir to combine and simmer for 2-3 minutes. Remove 1/2 cup of curry mixture and set aside.
  7. Add drained noodles to skillet. Stirring, simmer until just al dente and add to ovenproof dish.
  8. Top noodles with pork chops and any accumulated juices. Pour reserved curry mixture over pork. Bake for 20-25 minutes or until pork chops are tender and cooked through.