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Blackened Pork Chops w/ Curried Rice and Vegetables

Prep time: N/a | Difficulty: medium | Serves: 4

A dish with a kick! Use Creole seasoning if you want a tamer version. In either case, a hearty and delicious dinner or lunch treat.

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View All dinner hearty meal pork

Nutritional information per serving (1/4 of recipe)

Fat

7.2g 

Saturated

2g 

Carbohydrate

46g 

Protein

35g 

Calories

386kcals 

Ingredients

  • 1 pound center cut boneless pork chops, trimmed (Approx. 4 0z. (113g) Each chop)
  • 1 cup (200g) rice, uncooked
  • 1 cup (140g) fat-free chicken stock
  • 1 cup (225ml) water
  • 4 green onions/spring onions, cut stems into 1/2" pieces, dice green top
  • 12 ounce (340g) bag frozen peas and carrots
  • 2 teaspoon sesame oil
  • 1 Tablespoon curry powder
  • 1 teaspoon garlic powder
  • Blackening seasoning (or Creole seasoning for less spicy chop)
  • Cooking spray

Method

  1. Add the sesame oil, curry powder and garlic powder to a 2½ qt. sauce pan.
  2. Heat on medium-high until oil begins to sizzle, add onion stems. Sauté for one minute, then add rice, stir until well coated.
  3. Add chicken stock and water, reduce heat to low simmer.
  4. Cover, allow rice to cook until all water is absorbed.
  5. Cook frozen peas and carrots in the microwave, as directed, then drain liquid.
  6. Add vegetables and green onion/spring onion tops to the rice and allow to stand, covered while preparing the pork chops.
  7. Season pork chops with blackening seasoning on one side. Spray frying pan with pan spray, set on medium heat.
  8. Add pork chops to pan, seasoned side down, and season other side. Cook 3-4 minutes per side, or until done.
  9. Mound rice and vegetable mixture on a plate, top with a pork chop - and enjoy!
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