Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| 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
- =
- 2 pork loin rib chops, 3/4-inch thick
- 2 tablespoons flour
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 6-ounce can pineapple juice
- 1/2 cup orange juice
- 1/4 cup half and half
- 1 tablespoon sugar
- 1/2 teaspoon curry powder
- 2 teaspoons cornstarch
- 1 tablespoon water
- 1 1/2 cups hot cooked rice
- 2 tablespoons slivered almonds, toasted
- =
Directions
Dredge chops in flour seasoned with salt. Brown in hot oil over medium-high heat in 10-inch skillet, about 4 minutes on each side. Discard excess oil.
Combine pineapple juice, orange juice, half and half, sugar and curry. Pour over pork. Cover and cook over low heat 40 to 45 minutes, or until chops are tender.
Dissolve cornstarch in water. Add to sauce. Cook, stirring constantly, until clear and thickened. Serve over fluffy rice. Top with almonds.