Bombay Pork Skillet
Courtesy of National Pork Board
Serve With:
Steamed rice or warm flour tortillas and a salad of mandarin oranges and sliced cucumber.
Servings: 4
Steamed rice or warm flour tortillas and a salad of mandarin oranges and sliced cucumber.
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
* 4 boneless pork chops, cut into 3/4-in. cubes (or substitute pork tenderloin)
* 2 tsp. ground cumin
* 1 tsp. ground cardamom
* 1 tsp. ground cinnamon
* 1 tsp. ground coriander
* 1 tsp. ground mace
* 1/2 tsp. ground black pepper * 1/4 tsp. salt
* 1 Tbsp. vegetable oil
* 2 large onions, chopped
* 3 cloves garlic, crushed
* 3/4 c. beef broth
* 3 Tbsp. honey
* 2 Tbsp. lemon juice
* 1 c. plain yogurt
* 2 Tbsp. flour
* 1/4 c. chopped parsley
**chopped cashews and fresh cilantro for garnish
* 2 tsp. ground cumin
* 1 tsp. ground cardamom
* 1 tsp. ground cinnamon
* 1 tsp. ground coriander
* 1 tsp. ground mace
* 1/2 tsp. ground black pepper * 1/4 tsp. salt
* 1 Tbsp. vegetable oil
* 2 large onions, chopped
* 3 cloves garlic, crushed
* 3/4 c. beef broth
* 3 Tbsp. honey
* 2 Tbsp. lemon juice
* 1 c. plain yogurt
* 2 Tbsp. flour
* 1/4 c. chopped parsley
**chopped cashews and fresh cilantro for garnish
What to do:
1. Put cumin, cardamom, cinnamon, coriander, mace, pepper and salt in large plastic bag; shake to blend. Add pork pieces, shake gently to coat pork.
2. Heat oil over medium-high heat in large skillet; cook and stir onions and garlic until tender.
3. Add pork, cook and stir for 2-3 min. or until browned.
4. Stir in broth, honey and lemon juice, bring to a boil; reduce heat, cover and simmer 10 min. or until pork is tender.
5. In small bowl stir together yogurt and flour; stir into skillet with parsley. Cook and stir over medium heat, until mixture thickens.
6. Spoon pork mixture over hot cooked rice, garnish with chopped cashews and chopped fresh cilantro.
* Wine suggestion: Serve with a chilled rose or vin gris; or serve with cold beer.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
2. Heat oil over medium-high heat in large skillet; cook and stir onions and garlic until tender.
3. Add pork, cook and stir for 2-3 min. or until browned.
4. Stir in broth, honey and lemon juice, bring to a boil; reduce heat, cover and simmer 10 min. or until pork is tender.
5. In small bowl stir together yogurt and flour; stir into skillet with parsley. Cook and stir over medium heat, until mixture thickens.
6. Spoon pork mixture over hot cooked rice, garnish with chopped cashews and chopped fresh cilantro.
* Wine suggestion: Serve with a chilled rose or vin gris; or serve with cold beer.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
Nutritional information:
Calories: 330; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 70mg; Total Carbs: 32g; Fiber: 2g; Protein: 28g; Sodium: 250mg;