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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Great Combination. Really tasty. Ingredients:
1 lb boneless pork cutlet, 1/2 to 3/4 inch thick |
1/4 teaspoon ground black pepper |
2 large green onions, cut in 1 inch pieces,about 1 cup |
1 (11 ounce) can mandarin oranges, drained and juice reserved |
orange juice, as needed |
1 tablespoon cornstarch |
1 (8 ounce) package frozen sugar snap peas |
1/2 cup golden raisin |
3 teaspoons curry powder, divided |
Directions:
1. Bring water, rice.
2. 11/2 tsp curry powder and 1 tsp salt to a boil in large skillet over high heat.
3. Reduce heat to low; cover and simmer 50-60 minutes or until rice is tender and liquid is absorbed.
4. Remove to bowl and keep warm.
5. Heat oil in same skillet over medium-high heat.
6. Sprinkle pork cutlets with remaining 1/4 tsp salt and the pepper.
7. Add to skillet; sauté 4 minutes per sides or until golden.
8. Remove to bowl with rice.
9. Reduce heat to medium.
10. Add green onions and remaining 11/2 tsp curry powder; sauté 4 minutes until onion is limp.
11. Set drained orange sections aside.
12. Add enough orange juice to reserved Mandarin orange liquid to equal 1 cup.
13. Whisk juice mixture and cornstarch in small bowl until well blended.
14. Add to skillet and bring to a boil, cook stirring constantly, 2-3 minutes or until clear and thickened.
15. Add peas and raisins to skillet.
16. Return to boiling and cook for 4 minutes.
17. Return pork and rice to skillet with orange sections.
18. Heat through.
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