Ginger-Curry Pork & Rice
Kelly Young
ingredients
- 2 (4 oz) boneless, center cut loin pork chops
- 1/8 teaspoon black pepper
- Dash of salt
- 1 Tbsp vegetable oil, divided
- 1/2 tsp grated lime rind
- 1 Tbsp fresh lime juice
- 1 1/2 tsp grated peeled fresh ginger
- 1/2 c. chopped onion
- 1/2 tsp red curry paste
- 1 c. fat free, less sodium chicken broth
- 2 Tbsp chopped dried apricots
- 1 tsp honey
- 1 garlic clove, minced
- 1 1/2 c. hot cooked basmati rice
- 2 Tbsp thinly sliced green onions
directions
- 1
Sprinkle pork with pepper and salt. Heat 2 tsp 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.
notes
486 calories; 14.3g fat; 2mg iron; 53.7g carbohydrate
Source: Kelly Young
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