Curried Pork and Chai Rice

Ingredients

• 2  spiced chai tea bags 
• 1 teaspoon curry powder 
• 1 cup brown rice instant uncooked
• 1 large navel oranges 
• 16 ounce center-cut loin pork chops boneless ( 1/)
• 0.5 teaspoon salt divided
• 0.8 cup water 

Equipment

• frying pan
• sauce pan

Directions

1. Grate rind from orange to measure 1 teaspoon. Squeeze juice from orange to measure 6 tablespoons.
2. Combine 2 tablespoons orange juice, 3/4 cup plus 2 tablespoons water, and tea bags in a medium saucepan; bring to a boil.
3. Add rice; cover, reduce heat, and simmer 5 minutes.
4. Remove from heat; let stand, covered, 5 minutes.
5. Remove tea bags; stir in orange rind and 1/4 teaspoon salt.
6. While rice cooks, sprinkle pork evenly with 1/4 teaspoon salt, curry powder, and cumin, if desired.
7. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
8. Add pork; cook 4 minutes on each side or until done.
9. Transfer to a serving platter, and keep warm.
10. Add remaining 4 tablespoons orange juice to pan; cook 1 minute, scraping pan to loosen browned bits or until reduced to 2 tablespoons.
11. Drizzle sauce over pork; serve with rice.