Bombay Pork Skillet

When mixing this spice blend together, you are making your own curry powder without the turmeric (the ground root that gives curry powder its characteristic orange-yellow color). Accompany this dish with warm flour tortillas, Corn & Cumin Raita and Mandarin Salad with Candied Almonds.

Recipe Ingredients:

4 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons ground cumin
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground mace
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon vegetable oil
2 large onions, chopped
3 cloves garlic, crushed
3/4 cup beef broth
3 tablespoons honey
2 tablespoons lemon juice
1 cup plain yogurt
2 tablespoons all-purpose flour
1/4 cup chopped parsley
Hot cooked rice for accompaniment
Chopped cashews for garnish
Chopped fresh cilantro for garnish

Cooking Directions:

1. Put cumin, cardamom, cinnamon, coriander, mace, pepper and salt in large plastic bag; shake to blend. Add pork pieces, shake gently to coat pork.
2. Heat oil over medium-high heat in large skillet; cook and stir onions and garlic until tender. Add pork, cook and stir for 2 to 3 minutes or until browned.
3. Stir in broth, honey and lemon juice, bring to a boil; reduce hat, cover and simmer 10 minutes or until pork is tender.
4. In small bowl stir together yogurt and flour; stir into skillet with parsley. Cook and stir over medium heat, until mixture thickens.
5. Spoon pork mixture over hot cooked rice, garnish with chopped cashews and chopped fresh cilantro.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe):Calories 330 calories; Protein 28 grams; Fat 10 grams; Sodium 250 milligrams; Cholesterol 70 milligrams; Saturated Fat 2 grams; Carbohydrates 32 grams; Fiber 2 grams.

Recipe and photograph provided courtesy of National Pork Board.