Tuesday, May 27, 2014

Pork Chops and Rice

This is a one dish pork chop and rice dinner that is flavorful and super quick to put together.  I love easy weeknight recipes, and this is one that you will make again and again. 

Pork Chops and Rice
3 - 4 - tablespoons butter
1 - cup uncooked long-grain white rice 
6 - pork chops, bone in or boneless sirloin chops
salt and pepper to taste
1 - 10-ounces canned beef broth 
2/3  - cup water
6 - onion slices, separated into rings
4 - 5 green pepper rings
1/4 - teaspoon pepper

Directions - Preheat the oven to 350-degrees. In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes. Spread the rice in a 9X13 casserole dish, and sprinkle with parsley. Season the pork chops with the salt and pepper and add to the same skillet heat to medium high. Brown pork chops on each side (do not cook them all the way through). You just want them browned and seared on each side.  Searing the pork chops first adds a nice rich flavor to the pork. Arrange the pork chops on top of the rice. Pour the broth and water over the chops.  Spread the onion rings  over the chops and cover the dish with aluminum foil and bake for 45 - 50 minutes, or until pork chops are tender and liquid has been absorbed in rice and rice is tender.  Serve the pork chops on a bed of the rice.

Melt butter in skillet and brown uncooked rice for about 5 minutes

Season pork chops with salt and pepper.  Brown pork chops in skillet 
on both sides but don't cook through

Place browned rice in 9 x 13 inch pan and sprinkle with parsley,
 place browned pork chops on top of rice 

Place slices of onions on top of browned chops

Pour beef broth over everything (I make my own using a beef base paste)

Yum, this is going to be tasty when finished cooking!

Cover dish with aluminum foil

Bake in 350 degree oven for 45 to 50 minutes until pork chops are tender
 and rice is tender and has absorbed liquid

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