Prep 5 mins
Cook 25 mins
I found this on another site and I'm posting it here for Zaar World Tour 5 for the Carribbean.
- 1 cup long-grain rice
- 2 tablespoons olive oil
- 1⁄3 cup raisins
- 1⁄2 teaspoon ground cumin
- salt and pepper (to taste )
- 1 1⁄4 cups chicken broth
- 4 tablespoons water
- 1 1⁄2 teaspoons curry powder
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon chili powder
- 8 small pork chops (very thin)
- Toast rice in 1 tablespoon oil for 2-3 minutes.
- Stir in raisins, cumin, salt and pepper. Cook for 1 minute.
- Add broth and water. Simmer covered until the liquids are absorbed by the rice, about 20 minutes.
- Meanwhile, combine curry powder, cinnamon and chili powder and rub into chops.
- Divide remaining oil into 2 skillets and saute 4 chops in each skillet until done, about 3 minutes per side. Serve over rice.
I rater on taste and it was delicious. I never have the thin chops so the quick fry method wouldn't work for me. I used the same method that Chia did and got the same result. The chop was heavily seasoned, browned a bit and then cooked in the pot with the rice for a very moist and tender piece of meat. The flavors are rich and deep (I went heavy on the cinnamon, personal choice). Made for Photo Tag.
made for zwt5, i used the basic recipe but changed the method since i hate cleaning pans. i very liberally seasoned the chops and cooked them first, a few mins on each side but they were not cooked through. i removed them from the pan and used the same pan to toast the rice. i also added a handful of sliced almonds. added the rest of the rice ingredients, added the chops back to the pan and cooked for 20 minutes until rice was done. the chops were moist and succulent, some of the best i've had.