CITRUS CURRY PORK AND RICE
Fresh Ingredients
4-6 pork sirloin boneless chops
1/2 c. onion, diced
1/2 c. celery, diced
2 Tbsp. butter
Storage Ingredients
2 c. rice
1/2 c. golden raisin
1/2 c. orange marmalade
1/2 c. mayonnaise
1 can chicken broth (14.5 oz.)
1/2 c. evaporated canned milk
1/4 c. rice wine vinegar
2 Tbsp. curry powder
1 tsp. salt
1/2 tsp. pepper
Cut pork chops into 1″ chunks. Saute onion and celery with butter in a large frying pan until just slightly cooked. Remove vegetables and add pork chunks to frying pan and quickly brown on high. Mix all the ingredients and transfer to a lightly oiled 9″ x 13″ cake pan. Cover tightly with foil and bake at 350 degrees for 1 hour.
This is a great one pan meal deal. I’ve made the full recipe and divided it into small freezer bag portions for many delicious microwaveable lunches or dinners. I love being able to steam carrots and broccoli and have an instant homemade meal, from food storage! If you want to be extra fancy, garnish with a little fresh orange zest, toasted slivered almonds, or cilantro on top.
Tags: baked pork and rice with orange and curry, easy rice recipes, food storage dinners, one dish meals, provident living, speed lunch and dinner
November 25th, 2008 at 8:35 am
I was actually thinking that the wheat berry salad with apricots would be good with a curry dish—just modify this pork dish and wha-la—very yummy dinner!! I think in one of your past blogs you mentioned a friend who makes a curry dish—any chance you could get the recipe for that one also? Thanks so much for all the hard work–testing–and fun you put into this blog—I love it and so do several of my friends!!! Have a very happy thanksgiving
November 25th, 2008 at 10:48 am
Thank you so much Kris! I hope you have a wonderful Thanksgiving and I will ask Dee for the name of the curry mix that she buys. It’s all about every-day ingredients being used with our long-term ingredients. We’re lucky there are so many options!