1 pork chop per person, trimmed of excess fat
2 garlic cloves, minced
28 fl.oz. can of Italian tomatoes (796ml) - not drained
2 onions, diced
2" (5 cm) fresh ginger, peeled and chopped extremely fine
2 cups chicken stock (500 ml)
1½ cups frozen peas ((310 ml)
2 tbsp (30 ml) olive oil
1/2 tsp paprika (3 ml)
1/2 tsp turmeric (3 ml)
1¼ cups uncooked long grain white rice (300 gm)
1/2 tsp ground black pepper (3 ml)
1 cup water
3/4 tsp (4 ml) ground cumin
1 tsp (5 ml) oregano
Brown pork chops in oil. Set aside. Sauté onions and then add garlic and ginger, cook for 5 more minutes. Add chicken stock, water and tomatoes, including their liquid. Break up the tomatoes, while bringing to the boil, add the spices and finally the rice.
Put a third of the mixture into an ovenproof casserole and add a layer of pork chops, then some rice mixture, more chops, and then add remaining rice mixture over top. Cover casserole tightly,: if lid is loose-fitting you can use a layer of aluminum foil below it to get a better seal.
Bake at 350°F or 180°C for about 45 minutes.
Remove from the oven and fluff up the rice before stirring in the frozen peas. Continue to bake for an additional 15 minutes, covered.