Curried Pork and Chai Rice

Curried Pork and Chai RiceRecipe
Photo: Oxmoor House
Delight your palate by cooking with chai tea. Chai is a fragrantly spiced, sweetened black tea served in India. It typically includes a combination of cinnamon, cloves, cardamom, and black peppercorns.

Prep: 3 minutes; Cook: 12 minutes; Other: 5 minutes


4 servings (serving size: 1 pork chop and 1/2 cup rice)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 254
Caloriesfromfat 26 %
Fat 7 g
Satfat 2.4 g
Monofat 2.9 g
Polyfat 0.5 g
Protein 25.8 g
Carbohydrate 22.2 g
Fiber 2 g
Cholesterol 65 mg
Iron 1.1 mg
Sodium 344 mg
Calcium 43 mg


1 large navel orange
3/4 cup plus 2 tablespoons water
2 spiced chai tea bags
1 cup uncooked instant brown rice
1/2 teaspoon salt, divided
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 teaspoon curry powder
1/4 teaspoon ground cumin (optional)
Cooking spray


1. Grate rind from orange to measure 1 teaspoon. Squeeze juice from orange to measure 6 tablespoons. Combine 2 tablespoons orange juice, 3/4 cup plus 2 tablespoons water, and tea bags in a medium saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes. Remove tea bags; stir in orange rind and 1/4 teaspoon salt.

2. While rice cooks, sprinkle pork evenly with 1/4 teaspoon salt, curry powder, and cumin, if desired. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done. Transfer to a serving platter, and keep warm. Add remaining 4 tablespoons orange juice to pan; cook 1 minute, scraping pan to loosen browned bits or until reduced to 2 tablespoons. Drizzle sauce over pork; serve with rice.