Well this rainy night I'm fixing a childhood favorite. My mom's pork chops and rice. Here's the recipe...it makes great leftovers. Enjoy
Pork Chops and Rice
4-6 pork chops, trim fat
1 green pepper, chopped
1 small onion, chopped
2 1/2 cups of chicken broth
1 ½ cups uncooked long grain rice
1 (14 oz) can of petite diced tomatoes or stewed tomatoes with juices
½ tsp. sage
Salt and pepper
Extra virgin olive oil
Drizzle about 2 tablespoons of olive oil into a large, deep skillet. Season pork chops with salt and pepper. Brown chops on both sides (in two batches if needed). Remove chops from skillet, set aside. Add green pepper and onion. Saute’ about 2 minutes. Return chops to skillet with sautéed vegetables. Add 1 cup chicken broth. Cover and simmer on low for about 10 minutes. Remove chops, stir in remaining ingredients plus the other cup of chicken broth, and return chops to skillet. Cover, turn to high, bring to a boil, then simmer for 15-20 minutes longer until rice is tender.
*note: if using stewed tomatoes cut them into bite size pieces before adding them to the skillet.
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