Spicy Peanut Butter Pork Chops with Turnip Curry

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What Started it all:
Pork Chops, Turnip, peanut butter, instant pot

A bold and aromatic Indian-inspired dish that will set your taste buds ablaze!


  • 4 pork chops (1 1/2 pounds)
  • 2 large turnips, peeled and diced
  • 2 tablespoons peanut butter
  • 1 tablespoon ghee or vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14 oz) diced tomatoes
  • 1 cup chicken broth
  • Fresh cilantro, chopped (optional)


  1. Pressure Cook the Turnip Curry: In the Instant Pot, combine the diced turnips, ghee or oil, onion, garlic, cumin, coriander, cayenne pepper, salt, and black pepper. Cook on high pressure for 10 minutes, then let the pressure release naturally for 10 minutes.
  2. Prepare the Pork Chops: In a small bowl, mix together the peanut butter, cumin, coriander, and cayenne pepper. Rub the mixture evenly onto both sides of the pork chops.
  3. Sear the Pork Chops: Heat a skillet over medium-high heat. Add the pork chops and sear for 2-3 minutes per side, or until browned. Remove the pork chops from the skillet and set aside.
  4. Finish the Curry: Add the diced tomatoes and chicken broth to the Instant Pot. Stir to combine, then add the cooked turnip mixture back into the pot. Bring the curry to a simmer and cook for 5 minutes.
  5. Add the Pork Chops to the Curry: Add the seared pork chops to the curry and simmer for an additional 5-7 minutes, or until the pork chops are cooked through to an internal temperature of 145°F.
  6. Serve and Garnish: Serve the pork chops with the turnip curry spooned over the top. Garnish with chopped cilantro, if desired.

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