Ginger Curry Pork And Rice - cooking recipe

Ingredients

2 (4 ounce) boneless center cut pork chops
1/8 teaspoon black pepper
1 dash salt
1 tablespoon vegetable oil, divided
1/2 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 1/2 teaspoons grated peeled fresh ginger
1/2 cup chopped onion
1/2 teaspoon red curry paste
1 cup reduced-sodium fat-free chicken broth
2 tablespoons chopped dried apricots
1 teaspoon honey
1 garlic clove, minced
1 1/2 cups hot cooked basmati rice
2 tablespoons thinly sliced green onions

Preparation

Sprinkle pork with pepper and salt. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned.
Remove pork from pan. Combine rind, juice, and ginger in a shallow dish; add pork, turning to coat.
Heat remaining 1 teaspoon oil in pan over medium heat. Add onion and curry paste; cook 2 minutes or until onion is tender, stirring frequently.
Add pork mixture, broth, apricots, honey, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pork is done.
Remove pork from pan. Increase heat to medium-high. Add rice; cook 2 minutes or until thoroughly heated, stirring frequently.
Serve rice mixture with pork, and top each serving with 1 tablespoon green onions.