Curried Pork

Simple Curried Pork - adapted from Cooking Light years ago

Serves 3-4

• 1 large onion, finely chopped
• 1 large green bell pepper, finely chopped
• 1 1/2 cups sliced mushrooms
• 1/4 C flour
• 1 tsp curry powder
• 1/4 tsp each salt and pepper
• 1 1/2 pounds boneless pork loin, or thick pork chops, cut into small cubes 
• 1 can (14.5 ounces) diced tomatoes - undrained

1. Preheat oven to 350F
2. Saute onion and bell pepper in a bit of olive oil for a few minutes; add mushrooms. 
3. Place vegetable mixture in a small casserole dish (9x9 pan works fine)
4. Combine dry ingredients in a small bowl, add pork and toss to coat. Over medium-high heat in the same pan you used for the veggies, brown the meat on all sides (about 5 minutes).
5. Add pork to vegetable mixture.  Pour can of tomatoes (with juice) over top. 
6. COVER and bake for 1 hour.  
7. Meanwhile, make rice (For this dish I cook regular rice, not Japanese).  Serve curry over rice.