Curried Pork and Chai Rice

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

Yield: 4 servings (serving size: 1 pork chop and 1/2 cup rice)
Recipe from Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 26%
  • Fat: 7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 25.8g
  • Carbohydrate: 22.2g
  • Fiber: 2g
  • Cholesterol: 65mg
  • Iron: 1.1mg
  • Sodium: 344mg
  • Calcium: 43mg

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

Preparation

  1. 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. 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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