Pork Chops and Rice Recipe
Ingredients
| 4 pork loin chops, cut 3/4 inch thick (about 1 3/4 pounds total) | ||
| Cooking oil | 1 Tablespoon | |
| Long grain rice | 1 Cup (16 tbs) | |
| Onion | 1 Small, chopped | |
| Green pepper | 1 Small, cut into strips | |
| Water | 1 1/2 Cup (16 tbs) | |
| 1 7 1/2-ounce can tomatoes, cut up | ||
| 1 tablespoon instant chicken bouillon granules | ||
| Ground sage | 1/2 Teaspoon | |
| Dried rosemary | 1/4 Teaspoon, crushed | |
| Ground pepper | 1/8 Teaspoon | |
| Carrots | 1 8 Ounce, drained | |
Directions
MAKING
1) Cut off the fat from chops.
2) In a 12" skillet, saute the chops in heated oil until evenly brown.
3) Remove the chops and sprinkle with salt.
4) In the same skillet, add the onion, uncooked rice, onion, and green pepper.
5) Add water, undrained tomatoes, sage, bouillon granules, rosemary, and pepper.
6) Place the chops over the rice mixture.
7) Simmer covered for about 20 min or until the rice is cooked.
8) Spoon in the carrots around the chops.
9)Simmer covered for further 5 min or until the carrots are heated well.
SERVING
10) Serve in a nice dish.
1) Cut off the fat from chops.
2) In a 12" skillet, saute the chops in heated oil until evenly brown.
3) Remove the chops and sprinkle with salt.
4) In the same skillet, add the onion, uncooked rice, onion, and green pepper.
5) Add water, undrained tomatoes, sage, bouillon granules, rosemary, and pepper.
6) Place the chops over the rice mixture.
7) Simmer covered for about 20 min or until the rice is cooked.
8) Spoon in the carrots around the chops.
9)Simmer covered for further 5 min or until the carrots are heated well.
SERVING
10) Serve in a nice dish.
Chef
