Curried Baked Pork Chops
Submitted by Kimberlin
Curried baked pork chops on a bed of rice with golden raisins, celery, and apple juice. A one-dish oven dinner where the rice cooks right alongside the chops. Feeds 6 in about an hour.
YIELD
6 servingsPREP
20 minCOOK
50 minREADY
70 minThis is the kind of set-it-and-forget-it dinner that works on a busy weeknight when you need to feed the whole family without babysitting a stove.
Pork loin chops get a quick sear with lemon pepper and thyme, then nestle on top of a curried rice mixture made with cream of chicken soup, apple juice, golden raisins, and celery.
Everything goes into one baking dish, covered, and the oven does the rest. The rice absorbs all those curried, slightly sweet juices from the chops and raisins as it cooks.
About an hour later, you’ve got tender chops on fluffy, flavor-soaked rice with zero extra pots to wash.
Kitchen Tips
- Brown the chops well before baking. That sear adds a layer of flavor the oven alone can’t produce, and it gives the chops a better color on the plate.
- Keep the baking dish tightly covered so the rice steams properly. Loose foil lets moisture escape and the rice won’t cook through evenly.
- The apple juice and raisins add a subtle sweetness that balances the curry. Don’t skip them or the dish loses its signature sweet-savory personality.
Ingredients
Directions
Trim fat from meat.
Sprinkle chops with lemon-pepper seasoning and thyme.
In a large skillet brown chops in hot oil over medium-high heat about 4 minutes, teaspoon urning once.
Set chops aside.
In a medium saucepan stir together the 1% lowfat milk, soup, and apple juice un til combined.
Stir in the rice, celery, raisins, and curry powder.
Bring mixt ure just to boiling.
Transfer rice mixture to a 3-quart rectangular baking dish .
Top with chops.
Cover and bake in a 350℉ (180℃) F oven for 45 to 50 minutes or until chops and rice are te nder.
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