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Pork Bombay |
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Serves: 6 Print this Recipe1 cup onions chopped 1/2 cup green bell peppers chopped 2 cloves garlic minced 2 tablespoons vegetable oil 1 cup long grain rice uncooked regular 1/4 pound mushrooms sliced (about 1 1/2 cups) 1 10 1/2-ounce can chicken broth condensed 1 8-ounce can tomato sauce 3/4 cup water 1 to 2 teaspoons curry powder 1 teaspoon salt 6 pork chops Preheat oven to 325°. In a large skillet over medium heat, sauté onion, green pepper, and garlic in 1 tablespoon of the oil 3 minutes. Add rice. Cook and stir 5 minutes or until rice is clear and golden. Add mushrooms, broth, tomato sauce, water, curry powder, and salt. Bring to a boil and boil 5 minutes. Pour into a 2 1/2 -quart oblong baking dish; set aside. In same skillet over medium-high heat, brown chops in remaining 1 tablespoon oil about 5 minutes on each side. Arrange on top of rice. Cover tightly and bake 1 1/4 to 1 1/2 hours until rice and chops are tender. Pork Bombay comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Ham Loaf Cubed Steak Parmigiana Peppered Steak New York Spaghetti Pie Orange Pork Chops Pork Roast Royale Fruited Lamb Roast Veal Marsala Stir-Fried Pork And Green Onions Party Chicken Stewed Chicken And Dumplings Turkey Mornay Salmon Cakes New Orleans Shrimp Creole Savory Turkey Scallop Layered Flounder Hollandaise Baked Sole Eggs Ole Baked Sausage And Eggs Asparagus-Onion Quiche Spanish Macaroni And Cheese Monterey Jack Cheese Enchiladas British Brunch Bake Springtime Vegetable Pasta Mediterranean Macaroni and Cheese Pizza Rounds Pork Bombay |
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