Chops with Pilaf Recipe

Chops with Pilaf picture


Cooking Time45 MinDifficulty LevelMedium
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Chops4 (Lamb, Veal Or Pork)
 Freshly ground pepper To Taste
 Vegetable oil3 Tablespoon
 Onion1 , finely chopped
 Garlic2 Clove (10 gm), minced
 Finely chopped pepper1⁄2 Cup (8 tbs) (Green Or Red, Optional)
 Uncooked white rice1 Cup (16 tbs)
 Dried basil1 Pinch
 Dried saffron1 Pinch
 Dried oregano1 Pinch
 Chicken stock1 1⁄2 Cup (24 tbs)
 Chopped tomatoes1⁄2 Cup (8 tbs) (Fresh Or Canned)
 Chopped fresh basil/Parsley1 Tablespoon
 Salt To Taste

Nutrition Facts

Serving size

Calories 984 Calories from Fat 369

% Daily Value*

Total Fat 41 g63.2%

Saturated Fat 11.7 g58.3%

Trans Fat 0 g

Cholesterol 292.6 mg

Sodium 461.3 mg19.2%

Total Carbohydrates 47 g15.7%

Dietary Fiber 2.5 g10%

Sugars 3.9 g

Protein 101 g201.4%

Vitamin A 10.2% Vitamin C 41.7%

Calcium 11.3% Iron 31.5%

*Based on a 2000 Calorie diet


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.