Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 6 boneless top loin pork chops, 3/4-inch thick (1-1/2 to 2 pounds)
- 1 1/2 teaspoons salt, divided
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 2 tablespoons butter or margarine, divided
- 3 tablespoons pear preserves
- 1/4 cup sliced almonds, toasted
- 1 cup uncooked rice
- 2 cups water
- 1/2 teaspoon ground ginger
- 1/2 teaspoon curry powder
- =
Directions
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.
Combine pear preserves and almonds with 2 tablespoons water. Stir into pan juices, spoon over chops to glaze.
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. Reduce heat, cover, and simmer 15 minutes (20 to 25 minutes for parboiled rice) or until rice is tender and liquid is absorbed.
Serve chops and glaze over beds of hot ginger rice. Garnish with almonds, candied fruit, and additional pear preserves, if desired.