Ginger-Curry Pork and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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If you don't have dried apricots on hand, you can substitute golden raisins instead. Fresh ginger livens this dish and gives it a mild, peppery heat. Ingredients:
2 (4-ounce) boneless, center-cut loin pork chops |
1/8 teaspoon black pepper |
dash of salt |
1 tablespoon vegetable oil, divided |
1/2 teaspoon grated lime rind |
1 tablespoon fresh lime juice |
1 1/2 teaspoons grated peeled fresh ginger |
1/2 cup chopped onion |
1/2 teaspoon red curry paste |
1 cup fat-free, less-sodium chicken broth |
2 tablespoons chopped dried apricots |
1 teaspoon honey |
1 garlic clove, minced |
1 1/2 cups hot cooked basmati rice |
2 tablespoons thinly sliced green onions |
Directions:
1. Sprinkle pork with pepper and salt. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned. Remove pork from pan. Combine rind, juice, and ginger in a shallow dish; add pork, turning to coat.
2. Heat remaining 1 teaspoon oil in pan over medium heat. Add onion and curry paste; cook 2 minutes or until onion is tender, stirring frequently. Add pork mixture, broth, apricots, honey, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pork is done. Remove pork from pan. Increase heat to medium-high. Add rice; cook 2 minutes or until thoroughly heated, stirring frequently. Serve rice mixture with pork, and top each serving with 1 tablespoon green onions.
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