Before last night I had absolutely zero experience in cooking raw pork. I had bought some for a BBQ and it didn't get used, so I spent a while thinking of what to do with the meat. Thankfully my husband suggested a curry- using those awesome premade curry sauces you can find in the grocery store. I am pleased to report that "project curry pork" was a success, so I'm recording my recipe to share with you fine people.
Ingredients:
1 cup white or brown rice
Water for rice
1 tablespoon olive oil
Curry powder
1 lb boneless pork loin chops
1 jar curry sauce (we used Korma Simmer Sauce from Fresh and Easy)
Directions:
1. Cook rice in a pot according to package directions. Once it's done, remove from heat and cover to keep it warm until the rest of the food is done.
2. While rice is cooking, heat olive oil in a large frying pan. Season both sides of the chops with curry powder, then place them in the frying pan. Cook them until the surface on both sides begins to brown, about 3 minutes each side.
3. Add curry sauce to the pan and heat to bubbling. Continue cooking the chops in the sauce for 10-15 minutes, flipping them over every few minutes. Remove chops and cut them down the middle to check for done-ness. If they are still very pink in the center you can return them to the pan and cook for a few more minutes.
4. There are two ways to serve this. First, you can keep the chops whole (aside from being cut in half in the previous step) and serve them on a bed of rice, pouring some sauce on top of them. A different option (the one I used) is to chop up the pork loin once it's fully cooked, return it to the curry sauce pan and add the rice, stirring until well combined. You can then scoop the mixture into bowls.
**Note: I would recommend using tongs to flip the chops over. This will reduce the "splatter" of sauce everywhere, which happened when I tried to use a spatula.
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
November 30, 2012
June 24, 2010
Cheesy Chicken & Rice Bake
A great no-cook dinner... just throw everything in a casserole pan, stir and bake! I found the original recipe on the Campbell's website, but it took a few adjustments to get everything to cook correctly. Serves 3-4 people. Enjoy!
Ingredients:
2 boneless skinless chicken breast halves
1 can condensed cream of chicken soup
1 cup chunky salsa
1/2 cup water
1 can corn, drained
3/4 cup uncooked white instant rice (the kind that cooks in 5 minutes)
paprika, cayenne pepper and garlic pepper
1/2 cup shredded cheddar cheese
Directions:
1. Preheat oven to 375 degrees. Chop chicken breasts into small bite-sized pieces and place in an 8 by 8 inch glass casserole dish.
2. Add soup, salsa, water, corn and rice, stir until well combined.
3. Add a pinch each of paprika, cayenne and garlic pepper (less cayenne if you don't like spicy flavor). Stir again.
4. Cover the dish with aluminum foil and bake for 45 minutes, or until chicken is cooked through. Sprinkle the mixture with cheese and serve.
Ingredients:
2 boneless skinless chicken breast halves
1 can condensed cream of chicken soup
1 cup chunky salsa
1/2 cup water
1 can corn, drained
3/4 cup uncooked white instant rice (the kind that cooks in 5 minutes)
paprika, cayenne pepper and garlic pepper
1/2 cup shredded cheddar cheese
Directions:
1. Preheat oven to 375 degrees. Chop chicken breasts into small bite-sized pieces and place in an 8 by 8 inch glass casserole dish.
2. Add soup, salsa, water, corn and rice, stir until well combined.
3. Add a pinch each of paprika, cayenne and garlic pepper (less cayenne if you don't like spicy flavor). Stir again.
4. Cover the dish with aluminum foil and bake for 45 minutes, or until chicken is cooked through. Sprinkle the mixture with cheese and serve.
February 1, 2010
Chicken and Sausage Jambalaya
This one-pan dinner will be enough to feed an army (if your army consists of 4-6 very hungry people). Corn bread (or the Jiffy brand corn muffins, I don't judge) makes a great side dish.
Ingredients:
1 lb chicken breast, cut into bite size pieces
1.5 lb sausage or bratwurst (I use Johnsonville Beer Brats)
½ teaspoon each of salt and pepper
1 tablespoon vegetable oil
1 onion, chopped
1 green pepper, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 cups uncooked white rice
¼ teaspoon cayenne pepper (more if you like it spicy)
2 cups (small can) chicken stock
15 oz (small can) diced tomatoes
1. Season chicken with salt and pepper, brown in hot oil in large saucepan.
2. While chicken is browning, heat sausage in microwave until cooked through, let cool and slice.
3. Add sausage to pan and cook another 2 minutes. Remove meat and set aside, leaving grease in pan.
4. Add onions, green pepper, celery and garlic to pan. Cook on medium-high heat until slightly softened.
5. Stir in rice, cayenne pepper, chicken broth, tomatoes, and meat. Bring to a boil, then cover and reduce heat to medium. Simmer, covered, for 30 minutes or until rice is done. Stir the mix every 5 minutes to ensure even cooking.
Ingredients:
1 lb chicken breast, cut into bite size pieces
1.5 lb sausage or bratwurst (I use Johnsonville Beer Brats)
½ teaspoon each of salt and pepper
1 tablespoon vegetable oil
1 onion, chopped
1 green pepper, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 cups uncooked white rice
¼ teaspoon cayenne pepper (more if you like it spicy)
2 cups (small can) chicken stock
15 oz (small can) diced tomatoes
1. Season chicken with salt and pepper, brown in hot oil in large saucepan.
2. While chicken is browning, heat sausage in microwave until cooked through, let cool and slice.
3. Add sausage to pan and cook another 2 minutes. Remove meat and set aside, leaving grease in pan.
4. Add onions, green pepper, celery and garlic to pan. Cook on medium-high heat until slightly softened.
5. Stir in rice, cayenne pepper, chicken broth, tomatoes, and meat. Bring to a boil, then cover and reduce heat to medium. Simmer, covered, for 30 minutes or until rice is done. Stir the mix every 5 minutes to ensure even cooking.
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