Pork Chop Biryani - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

147 g / 5.2 oz

Ingredients

	Metric	Imperial
Maple Leaf Prime Portions Boneless Pork Chops	2.25 Kg	5 Lbs
Yogurt, low fat (for marinade)	150 mL	5.1 Fl oz
Ginger, ground	5 mL	1 tsp
Cumin, ground	5 mL	1 tsp
Chicken Base, low sodium	15 mL	1 Tbsp
Curry Powder	30 mL	2 Tbsp
White Rice, fully cooked	375 g	13.1 oz
Yogurt, low fat (for the rice)	354 mL	1.5 cups
Onions, diced, frozen	115 g	4 oz
Curry Powder	15 mL	1 Tbsp
Canola Oil	15 mL	1 Tbsp
Green Peas, frozen	85 g	3 oz
Garlic, minced	30 mL	2 Tbsp
Tomatoes, canned, diced (drained)	250 mL	1.1 cups

Preheat convection oven or combi oven to 275 F. Ensure that the pork is fully defrosted. The seasonings stick to the meat and cook better when the pork is defrosted.
In a large bowl, combine the yogurt, ginger, cumin, chicken base and curry powder. Season all the pork chops in this mixture, chill and reserve for 30 minutes in the refrigerator.
In a large pot over medium heat, saute onions and curry powder in canola oil for 5-7 minutes, stirring occasionally. Add the garlic, tomatoes, peas, yogurt and cooked white rice. Remove from heat.
In a 2" parchment lined hotel pan add all the raw pork chops on the bottom of the pan. Top with the rice mixture. Cover tightly with foil and braise at 275 F for 30-40 minutes, depending on the heat of the oven. Bake until the internal temperature of the pork chops reach 165 F (74 C). Serve hot.

Garnish with low fat yogurt and fresh chopped cilantro (garnish not included in nutritional analysis).