Ginger-Curry Pork and Rice

Yield
2 servings (serving size: 1 pork chop and 1 cup rice mixture)

Ingredients
• 2 (4-ounce) boneless, center-cut loin pork chops (You can also use a pork tenderloin)
• 1/8 teaspoon black pepper
• Dash of 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 fat-free, less-sodium 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.

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