Pork Chop Rice Skillet Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| 4 pork chops, 3/4 inch thick | ||
| Yellow onion | 1 Small, chopped | |
| Rice | 1 Cup (16 tbs), uncooked | |
| 1 medium-size sweet green pepper, cored, seeded, and chopped | ||
| Water | 2 1/4 Cup (16 tbs) | |
| 3 medium-size tomatoes, peeled and chopped, or 1 can (1 pound) tomatoes, chopped, with their juice | ||
| Black pepper | 1/8 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
Directions
1. Heat the oil in a heavy 12-inch skillet over moderately high heat for about 1 minute. Add the pork chops and cook, uncovered, for 4 minutes on each side, or until browned. Remove the chops to a platter and set aside.
2. Reduce the heat to moderately low, add the onion and rice to the skillet, and cook stirring, for 1 minute.
3. Add the green pepper, water, tomatoes, black pepper, and 1 teaspoon of the salt. Bring the liquid to a boil and place the pork chops on top of the rice. Sprinkle the remaining 1/2 teaspoon of salt on the chops and cover the skillet.
4. Reduce the heat and simmer for 25 minutes, or until the rice is tender and the pork chops are cooked through. Check after 15 minutes and add 1/4 to 1/2 cup of water if the mixture seems dry.
2. Reduce the heat to moderately low, add the onion and rice to the skillet, and cook stirring, for 1 minute.
3. Add the green pepper, water, tomatoes, black pepper, and 1 teaspoon of the salt. Bring the liquid to a boil and place the pork chops on top of the rice. Sprinkle the remaining 1/2 teaspoon of salt on the chops and cover the skillet.
4. Reduce the heat and simmer for 25 minutes, or until the rice is tender and the pork chops are cooked through. Check after 15 minutes and add 1/4 to 1/2 cup of water if the mixture seems dry.
Chef
