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Makes 6 servings

Ingredients Edit

Directions Edit

  1. Season chops with 1/2 teaspoon salt, pepper and nutmeg. Cook chops in 1 tablespoon butter in 10-inch skillet, 4 to 5 minutes on each side. Add 2 tablespoons water; cover and cook 10 minutes.
  2. Combine Pear preserves and almonds with 2 tablespoons water. Stir into pan juices, spoon over chops to glaze.
  3. Meanwhile, in 2-quart saucepan combine rice, water, ginger, curry powder, remaining 1 teaspoon salt and remaining 1 tablespoon butter. Bring to a boil. Stir once or twice.
  4. Reduce heat, cover, and simmer 15 minutes (20 to 25 minutes for parboiled rice) or until rice is tender and liquid is absorbed.
  5. Serve chops and glaze over beds of hot ginger rice. Garnish with almonds, candied fruit, and additional Pear preserves, if desired.
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