Prepare rice according to instructions.
Soak pork chops in milk and peel and chop carrots and onions. Coat Pork Chops with breadcrumbs. Fry on both sides in oil until cooked through. Set Pork chops aside.
Sautee onions and carrots until cooked. Add 1 cup of water and Golden Curry. Cover and bring to a boil, stirring frequently. If sauce is too thick, add more water. Reduce heat and add pork. Serve over rice.
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|Serving Size: 1 Serving (658g)|
|Recipe Makes: 4|
|Calories from Fat: 344 (21%)|
|Amt Per Serving||% DV|
|Total Fat 38.2g||51 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 140.6mg||43 %|
|Sodium 3864.8mg||133 %|
|Potassium 1574.4mg||41 %|
|Total Carbohydrate 244g||72 %|
|Dietary Fiber 16.2g||65 %|
|Sugars, other 227.8g|
|Protein 79.8g||114 %|
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Calories per serving: 1665
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