Recipe

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• 2 tsp vegetable oil
• 4 -6 pork chops, trimmed
• 1 onion, chopped
• 1 clove garlic, minced
• 1 cup long grain rice , parboiled
• 1 tsp curry powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 cup diced or sliced zucchini ( do not peel)
• 1 1/2 cups chopped fresh roma tomatoes
• 1 cup diced sweet pepper (red, green or yellow )
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 bay leaf
• 2 cups chicken stock

• 1 In large skillet over medium-high heat, heat oil.
• 2 Brown chops on both sides; remove and set aside.
• 3 Add onion and garlic to skillet; cover and cook about 5 minutes, until softened.
• 4 Add rice, curry powder, cumin and oregano; stir to coat rice.
• 5 Add zucchini, tomatoes, peppers, salt, pepper, bay leaf and chicken stock.
• 6 Bring to boil; reduce heat, cover and simmer for 10 minutes.
• 7 Transfer mixture to 13 x 9 baking dish.
• 8 Nestle pork chops into rice; pour any juices from meat over top.
• 9 Cover and bake in 350 oven for 30 to 35 minutes or until rice is tender and liquid absorbed.
• 10 discard bay leaf.