| Pork Chops with Hearty Rice Serves 4 Chops 4 inch bone in pork chops, 2 slits in each around the fat (so they stay flat while cooking) Salt Pepper Olive oil Rice 1 4 oz can sliced black olives, drained 1 14 oz can dice tomatoes, drained 1 cup parboiled long grain white rice 1 cup of chicken broth 8 ounces smoked sausage, sliced into ¼ inches 1 ¼ cups water 1 medium onion, chopped 3 cloves of garlic, chopped Salt and pepper pork chops. In a large pan over medium heat add olive oil to cover bottom of pan. Add chops to pan and cook both side until nicely brown and completely done. Remove from pan and set aside. Add smoke sausage to the pan and cook both sides until brown and remove from pan. Add a little more olive oil and add the onions and cook and stir until soft, add garlic and cook and stir a couple more minutes. Remove from heat. In a pot add rice, water, broth, onions and garlic, and smoked sausage. Bring to boil. Once boil reduce heat to low cover, and cook for 20 minutes. After 20 minutes turn off the heat and let sit for 10 minutes. Remove lid, add olives and stir. Serve with previously prepared pork chops. |
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