This meal comes together quickly and without too much effort, so is great for “weeknight” cooking. I have tried both straining the sauce as per the original recipe (see References below) and not. While I do think that straining the sauce makes the dish more “upscale”, I tend to skip that step when just making it for myself. The downside of not straining is that you end up with a high sauce to meat ratio. Therefore, when not straining, I tend to add 2 – 4 more thin-cut pork chops to the mix.
A full written recipe may be found here: https://cook.karylstein.com/g/family/r/pork-tomato-curry