Ginger-Curry Pork and Rice

Ginger-Curry Pork and Rice Recipe
Randy Mayor; Cindy Barr
If you don't have dried apricots on hand, you can substitute golden raisins instead. Fresh ginger livens this dish and gives it a mild, peppery heat.

Yield:

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

Recipe from

Nutritional Information

Calories 486
Caloriesfromfat 26 %
Fat 14.3 g
Satfat 3.3 g
Monofat 4.8 g
Polyfat 5.1 g
Protein 33.5 g
Carbohydrate 53.7 g
Fiber 4.8 g
Cholesterol 62 mg
Iron 2 mg
Sodium 965 mg
Calcium 56 mg

Ingredients

2 (4-ounce) boneless, center-cut loin pork chops
1/8 teaspoon black pepper
Dash of 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 fat-free, less-sodium 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

Preparation

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. Remove pork from pan. Combine rind, juice, and ginger in a shallow dish; add pork, turning to coat.

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. Add pork mixture, broth, apricots, honey, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pork is done. Remove pork from pan. Increase heat to medium-high. Add rice; cook 2 minutes or until thoroughly heated, stirring frequently. Serve rice mixture with pork, and top each serving with 1 tablespoon green onions.

Note:

Dana McCauley,

June 2004
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