• 3 tablespoons grapeseed, vegetable, or other neutral-tasting oil
• 2 pork chops (8 to 10 ounces/225 to 285 g each), about 1 inch (3 cm)thick, cubed
• 1 onion, coarsely chopped
• 1 shallot, finely chopped
• 6 medium potatoes, peeled and cubed
• 3 carrots, chopped into chunks
• 1 package (3.2 ounces/92 g) S & B Golden Curry sauce mix
• Chopped fresh cilantro for garnish
• Cooked jasmine rice, for serving
• Japanese pickled vegetables, for serving (optional)
• FINEX’s recommendation: add salt, pepper & acid to taste

1. Heat the oil in a FINEX 12” Cast Iron Skillet over medium-high heat. Quickly brown the pork, then transfer it to a plate with a slotted spoon.
2. Add the onion and the shallot to the pan and sauté for about 5 minutes, stirring occasionally.
3. Add the potatoes, carrots, and reserved pork.
4. Cover with 6 cups of water and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
5. Break the curry sauce mix into pieces and add them to the pan, stirring until completely dissolved. Simmer for an additional 5 minutes, stirring constantly. Garnish with cilantro and serve with rice & pickled vegetables.

Make it the FINEX way: add salt, ground black pepper, and lemon juice or apple cider vinegar (start with a teaspoon) to taste in the last 5 minutes of your simmer.