Bombay Pork Skillet

• 4 boneless pork chops cut into 3/4 inch cubes
• 2 teaspoons cumin
• 1 teaspoon cardamom
• 1 teaspoon cinnamon
• 1 teaspoon coriander
• 1 teaspoon mace
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil
• 2 onions large, chopped
• 3 cloves garlic crushed
• 3/4 cup beef broth
• 3 tablespoons honey
• 2 tablespoons lemon juice
• 1 cup plain yogurt
• 2 tablespoons flour
• 1/4 cup parsley chopped

1. Put cumin, cardamom, cinnamon, coriander, mace, pepper and salt in large plastic bag; shake to blend. Add pork pieces, shake gently to coat pork. Heat oil over medium-high heat in large skillet; cook and stir onions and garlic until tender. Add pork, cook and stir for 2-3 minutes or until browned. Stir in broth, honey and lemon juice, bring to a boil; reduce hat, cover and simmer 10 minutes or until pork is tender. In small bowl stir together yogurt and flour; stir into skillet with parsley. Cook and stir over medium heat, until mixture thickens. Spoon pork mixture over hot cooked rice, garnish with chopped cashews and chopped fresh cilantro.

pork chops, cumin, cardamom, cinnamon, coriander, mace, black pepper, salt, vegetable oil, onions, garlic, beef broth, honey, lemon juice, plain yogurt, flour, parsley

Taken from www.yummly.com/recipe/Bombay-Pork-Skillet-2247907 (may not work)