Bombay Pork Skillet
Courtesy of National Pork Board 4 Servings • 10 Min. Prep Time • 15 Min. Cook Time • Steamed rice or warm flour tortillas and a salad of mandarin oranges and sliced cucumber.| Ingredients |
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| 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 |
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| **chopped cashews and fresh cilantro for garnish |
Directions:
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
Nutrition:
Calories: 330; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 70mg; Total Carbs: 32g; Fiber: 2g; Protein: 28g; Sodium: 250mg;