Serves: 6
Total Calories: 4,759.84
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.
This Pork Bombay recipe is from the Gold Star Collection Cookbook. Download this Cookbook today.
