Today I realized I had 4 thick defrosted pork chops on hand and wasn't too sure what to do with them. The old and infamous breaded-and-fried-on-a-pen way just doesn't excite me anymore. Besides, both Matthew and I really love experimenting with new ingredients and trying recipes we haven't had before. Anyway, knowing how much Matthew loves Indian foods, I Googled up some potential Indian recipes which use pork chops and unfortunately there weren't too many (Indian people don't eat pork much, I suppose). But I did find one really interesting recipe and happened to have most of the ingredients on hand (the ones I didn't, I substituted with what I did have), and the outcome was very delicious. All 3 of us enjoyed it. Yes, all three of us. Even little Natasha who has reached a point where she simply cannot and will not tolerate watching us eat without also having a taste of what we're having. So of course she too ate quite a bit of this delicious recipe and kept asking for more!
Indian Pork Chops
Ingredients
- 2 tbsp of butter or olive oil
- 4-5 large pork chops cut up into bite-size pieces
- 1 cup uncooked rice (I used Basmati)
- 1/2 cup raisins
- 1/2 cup thinly grated almonds
- 1 medium onion finely chopped
- 1/2 teaspoon curry powder
- 8 oz tomato or pizza sauce
- 1 cup water (plus)
Directions
Heat oil or butter in a large skillet over a medium heat. Add pork chops and brown on both sides (about 2-3 minutes per side). In a bowl, combine rice, raisins, almonds, onion, and curry powder. Spoon into the skillet over and around the chops. Mix. Pour in tomato or pizza sauce and water. Mix well. Cover and simmer on low heat for about 30 minutes until rice and pork chops are tender. Add more water as needed. Serves 4-5.
Note: If you do not have a cover for the skillet, simmer on medium-low heat for about 30-40 minutes.
