3 cups of fat free beef broth
3 tbsp. of olive oil or vegetable oil
1 pound of centre cut pork chops, cut into ½ inch cubes
4 cloves of garlic
¼ cup of apple juice
1 tbsp. of soy sauce
1 tbsp. minced gingerroot
2 tbsp. of cornstarch
¼ cup of water
1 cup of basmati rice (or long grain rice)
fresh parsely for garnish
In a non-stick frying pan, add olive oil and pork and cook until brown, about 5 minutes. Remove and place in crock pot. Add 1 cup of broth, apple juice, soy sauce, garlic and gingerroot. Cover and cook on low until pork is cooked through and tender, about 6 hours.
Combine the water and cornstarch in a small measuring cup. Pour into the pork mixture. Cook, stirring, until slightly thickened, about 5 to 10 minutes.
In a 3 litre pot, bring remaining 2 cups of broth to a boil. Stir in rice, reduce the heat and cook until the rice is tender and liquid has been absorbed, about 20 minutes. Place rice on 4 plates and top with pork mixture. Garnish with the parsley.
Crock Pot to the rescue
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Ginger pork and rice
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