Pork Chops and Curried Rice

You have a package of pork chops or sliced pork loin for dinner tonight. What will make it interesting and delicious with relatively easy preparation? This is where I was last night. So I combined a few recipes to come up with the one below. It was really well accepted by the family- that means there was not much left! If you are not cooking for six people, cut it all in half or enjoy the leftovers later.

Pork Chops and Curried Rice

9 pork loin slices or regular pork chops
1/2 med. onion, chopped
2 stalks celery, chopped
2 Tbsp. olive oil
2 cups white rice
1 Tbsp. curry powder
1/4 cup raisins or currants
4 cups chicken broth
1 cup orange juice
Salt and black pepper to taste

1. Salt and pepper chops. Brown each chop in a large skillet until browned on each side. Don't burn them. Put aside on a plate as they are browned.

2. In the same pan, add the olive oil, onion and celery. Stir to coat with oil and let cook about 3 min. until tender crisp.

3. Add the rice, raisins and curry powder to the onion, celery mixture and stir on medium heat about 3-4 more minutes.

4. Add the broth and orange juice to the rice, onion mixture and heat almost to boiling. Pour all this into a 10.5 inch x 14.75 inch baking dish.(9x13 will work, but more crowded.)Taste liquid and add salt and black pepper to taste. The broth and salted chops maybe enough salt.

5. Lay the pork chops on top of the rice mixture.

6. Cover tightly with aluminium foil. I double cover mine. This helps the rice to cook and absorb the broth. Cook for 1 hour at 350 degrees.

Very nice served with cooked apples with cinnamon.