Featured Maple Leaf Product: Prime Portions Boneless Pork Chop (57422)
|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 tje 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).
Nutritional Info per 147 g / 5.2 oz
|Calories (30.0% from fat)||196 kcal|
|Saturated Fat||2.65 gm|
|Trans Fat||0.002 gm|
|Dietary Fiber||1.1 gm|
|Vitamin A||0 RE|
|Vitamin C||2 mg|