Ginger Curry Pork and Rice |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Cooking Light. Ingredients:
2 (4 ounce) boneless center cut pork chops |
1/8 teaspoon black pepper |
1 dash 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 reduced-sodium fat-free 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.
2. Remove pork from pan. Combine rind, juice, and ginger in a shallow dish; add pork, turning to coat.
3. 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.
4. Add pork mixture, broth, apricots, honey, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pork is done.
5. Remove pork from pan. Increase heat to medium-high. Add rice; cook 2 minutes or until thoroughly heated, stirring frequently.
6. Serve rice mixture with pork, and top each serving with 1 tablespoon green onions.
|
|