East Indian Pork Chops

One skillet. One hour. Dinner done.

Pork chops get browned in a hot salted skillet, then nestle into a bed of uncooked rice tossed with curry powder, plump raisins, and slivered almonds.

Tomato sauce and water go in, the lid goes on, and everything simmers together until the rice is fluffy and the pork is fork-tender.

The raisins swell up and turn jammy, the almonds stay just crunchy enough, and the curry gives the whole dish a gentle warmth that ties it all together.

Pro Tips

• Brown the chops well. Get a good sear on both sides before adding the rice mixture. That golden crust adds serious flavor to the finished dish.
• Keep an eye on the liquid. Check halfway through and add more water if the rice looks dry. You want it to absorb, not scorch.
• Use bone-in chops. They stay juicier during the 30-minute simmer than boneless cuts.