Pork Bombay

Serves: 6
Total Calories: 793


1 cup onion chopped
1/2 cup green bell pepper 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 teaspoon 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.

Nutritional Facts:

Serves: 6
Total Calories: 793
Calories from Fat: 163

This Pork Bombay recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.

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