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Ginger Curry Pork and Rice
2 (4 ounce) boneless center-cut loin pork chops
⅛ teaspoon black pepper
Dash of salt
1 tablespoon canola oil, divided
½ teaspoon grated lime rind
1 tablespoon fresh lime juice
1½ teaspoons grated peeled fresh ginger
½ cup chopped onion
½ teaspoon red curry paste
1 cup fat-free, less-sodium chicken broth
2 tablespoons chopped dried apricots
1 teaspoon honey
1 garlic clove, minced
1½ cups cooked basmati rice
2 tablespoons thinly sliced green onions
1. Sprinkle pork with pepper and salt. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add pork; cook 2½ minutes on each side or until browned. Remove from heat. Combine rind, juice, and ginger in a shallow dish; add pork, turning to coat.
2. Add remaining 1 teaspoon oil to pan, and place over medium heat. Add ½ cup 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 with pork; top each serving with 1 tablespoon green onions.
Serving size: 1 pork chop and 1 cup rice mixture
Calories 486 (26% from fat)