Ingredients
- 2 to 3 teaspoons oil (vegetable oil for browning)
- 1 1/2 pounds pork loin chops (4 -6 bone-in, cut 3/4 thickness or less)
- 1 large yellow onion (chopped)
- 1 clove garlic, minced
- 8 ounces rice (1 cup dry par-boiled long grain rice)
- 1 teaspoon curry powder (to taste - I use 1 tablespoon)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup diced zucchini (or sliced, unpeeled - I use more)
- 1 1/2 cups chopped tomatoes (fresh Roma tomatoes, may sub with canned plum tomatoes)
- 1 cup diced bell pepper (I use a mix of green, red and yellow)
- 1/2 teaspoon salt (or to taste)
- 1/8 teaspoon freshly ground black pepper (I use more)
- 1 bay leaf
- 2 cups chicken stock
How to Make
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Step 1: In large skillet over medium high (I season the chops with salt and freshly ground black pepper before browning) heat oil and brown pork chops on both sides.
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Step 2: Remove chops and set aside.
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Step 3: Add onion and garlic to skillet, cover and cook until softened.
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Step 4: Add rice, curry powder, cumin, and oregano, stir to coat rice.
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Step 5: Add zucchini, tomatoes, peppers, salt, pepper, bay leaf and chicken stock.
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Step 6: Bring to boil, reduce heat, cover and simmer for 10 minutes.
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Step 7: Transfer mixture to a 9 x 13 baking dish or small roaster.
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Step 8: Nestle pork chops into rice and pour any juices from the meat over top.
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Step 9: Cover and bake in 350 oven for 30 - 35 minutes or until rice is tender and liquid absorbed.
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Step 10: Discard bay leaf before serving.
We hope you enjoy this recipe!
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