entrees

Curry Casserole

Cozy up to this fragrant and colourful casserole! Loaded with flavour the whole family can enjoy.
620
CALORIES
12
INGREDIENTS

INGREDIENTS 4 SERVINGS

  • 4 teaspoons (20 milliliter) vegetable oil, divided
  • 4 pork chops (1/2 inch /1 cm thick), trimmed of fat
  • 1 cup (250 milliliter) long grain rice (uncooked)
  • 1/2 cup (125 milliliter) chopped onion
  • 1/4 cup (62.5 milliliter) chopped bell pepper
  • 2 tablespoon (30 milliliter) flour
  • 1 tablespoon (15 milliliter) Curry Powder
  • 1/4 teaspoon (1.25 milliliter) Garlic Powder
  • 2 cups (500 milliliter) chicken broth
  • 1 cup (250 milliliter) milk
  • 1 can (341 milliliter) corn kernels
  • 1 cup (250 milliliter) broccoli florets

Preparation

  • 1 In skillet, heat 2 tsp (10 mL) vegetable oil over medium-high heat, add pork chops and brown 2-3 minutes per side.
  • 2 Sprinkle rice in bottom of lightly greased 9 x 13 inch (22 x 34 cm) baking dish. Place browned pork chops in single layer over rice. Set aside.
  • 3 Meanwhile, heat remaining vegetable oil in skillet over medium heat. Cook onion and bell pepper for 5 minutes until soft.
  • 4 Mix flour, Club House Curry Powder and Garlic Powder with chicken broth and add to skillet. Bring to a boil, reduce heat and simmer 3 minutes until sauce is thickened. Stir in milk and corn.
  • 5 Pour over pork. Cover with foil.
  • 6 Bake at 350°F (180°C) for about 45 minutes or until pork chops and rice are tender, adding broccoli during last 10 minutes of cooking.

NUTRITION INFORMATION

(per Serving)

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