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Curried Pork and Chai Rice

Photo: Oxmoor House
Prep time 8 mins
Cook time 12 mins
Yield 4 servings (serving size: 1 pork chop and 1/2 cup rice)
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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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