Chops with Pilaf Recipe
Ingredients
| 4 chops (lamb, veal or pork) | ||
| Ground pepper | 1 To taste | |
| Vegetable oil | 3 Tablespoon | |
| Onion | 1 , finely chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1/2 cup finely chopped green or red pepper (optional) | ||
| White rice | 1 Cup (16 tbs), uncooked | |
| Pinch each dried oregano, basil and saffron | ||
| Chicken stock | 1 1/2 Cup (16 tbs) | |
| Chopped tomatoes | 1/2 Cup (16 tbs), canned | |
| Salt | To Taste | |
Directions
Sprinkle chops with salt and pepper.
In skillet, heat oil and brown chops on both sides; remove and set aside.
Add onion, garlic and green pepper, if using, to skillet; cook until softened but not browned.
Add rice, oregano, basil and saffron; stir until rice is colored.
Stir in chicken stock, tomatoes, a few grindings of pepper, and a little salt (may not be needed if stock is salty).
Return browned chops to skillet along with any accumulated juices.
Bring to boil; reduce heat, cover and simmer for about 30 minutes or until liquid is absorbed.
Sprinkle with chopped basil before serving.
In skillet, heat oil and brown chops on both sides; remove and set aside.
Add onion, garlic and green pepper, if using, to skillet; cook until softened but not browned.
Add rice, oregano, basil and saffron; stir until rice is colored.
Stir in chicken stock, tomatoes, a few grindings of pepper, and a little salt (may not be needed if stock is salty).
Return browned chops to skillet along with any accumulated juices.
Bring to boil; reduce heat, cover and simmer for about 30 minutes or until liquid is absorbed.
Sprinkle with chopped basil before serving.
Chef
