Fragrant cinnamon, cloves, and turmeric combine with spicy black pepper, red pepper, cumin and coriander to produce this wonderful classic Indian dish. This medium-spiced curry paste covers the pork, keeping it moist and tender. 

Vindaloo Curry Spice

4 boneless pork chops, sliced into strips
2 Tablespoons Vindaloo Curry Spice
1 teaspoon freshly grated ginger
4 Tablespoons apple cider vinegar
2 Tablespoons flour
1/2 cup minced onion
2 Tablespoons vegetable oil
3 Tablespoons white vinegar
2 Tablespoons tomato paste
1 cup chicken broth

Combine the vindaloo curry spice, ginger and vinegar in a medium bowl. Toss in the pork strips and stir until the pork is covered. Add flour and stir. Set aside.

Chop the onion, and heat up 2 Tablespoons of the oil in a large sauté pan. Cook the pork slices in the hot oil, until lightly browned, about 2 minutes on each side. Scoop pork out of pan.

Add the remaining 2 Tablespoons oil to the pan and pour in the minced onion. Cook until translucent then add vinegar to the pan and scrape to deglaze. Add tomato paste and bring to a boil. Add the chicken broth and heat to create a sauce.

Return the pork to the pan and cook for another 2 minutes. Remove from heat and serve hot! Goes well with white rice, stick noodles, or blanched green veggies.