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.

Dana McCauley
Recipe by Cooking Light June 2004

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Randy Mayor; Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

486 calories; calories from fat 26%; fat 14.3g; saturated fat 3.3g; mono fat 4.8g; poly fat 5.1g; protein 33.5g; carbohydrates 53.7g; fiber 4.8g; cholesterol 62mg; iron 2mg; sodium 965mg; calcium 56mg.
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