Curried Pork Medley

Description

Makes 6 servings

Ingredients

• 6 pork chops, ¾-inch (about 1½ pounds)
• 2 tablespoons vegetable oil
• salt and ground black pepper
• 1 teaspoon curry powder
• 2 firm, ripe bananas, sliced diagonally
• 1 clove garlic, minced
• ½ cup chopped onion
• 1 x 15½- to 16-ounce can tomatoes, drain, chop and reserve liquid
• 1 cup uncooked rice
• 3 whole cloves
• ¼ teaspoon hot pepper sauce
• ½ cup pitted ripe olives, sliced

Directions

1. Brown pork chops in hot oil in large skillet.
2. Season with salt and pepper. Remove; keep warm.
3. Add curry powder and bananas to skillet; stir to coat over low heat. Remove bananas.
4. Add garlic, onion and 1½ teaspoons salt to skillet; cook until tender.
5. Stir in tomato juice and enough water to make 2⅓ cups liquid.
6. Add rice, cloves and pepper sauce. Top with chops.
7. Bring to a boil; reduce heat, cover, and simmer 20 minutes or until rice is tender and liquid is absorbed.
8. Remove chops; discard cloves.
9. Stir in tomatoes and place bananas on top of rice mixture and heat through.
10. Serve chops with rice and bananas.