Ginger-Curry Pork and Rice

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 486
  • Calories from fat: 26%
  • Fat: 14.3g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 5.1g
  • Protein: 33.5g
  • Carbohydrate: 53.7g
  • Fiber: 4.8g
  • Cholesterol: 62mg
  • Iron: 2mg
  • Sodium: 965mg
  • Calcium: 56mg

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

  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. Remove pork from pan. Combine rind, juice, and ginger in a shallow dish; add pork, turning to coat.
  2. 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.
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