Pork Chops and Rice
Recipe: Pork Chops and Rice
From: Cel's mom
Serves: 3-4
4-6 pork chops, preferably bone-in center cut
salt & pepper
garlic powder
onion salt & celery salt (optional)
1 c. long-grain rice (see note)
2 tsp. beef bouillon granules (or 2 cubes)
2 c. water
Heat oven to 350°. Trim extra fat from chops. In ovenproof skillet with cover, large enough for all chops to fit in one layer, render fat. (If very little fat, use a bit of vegetable oil as well.) Sprinkle chops with salt, pepper, garlic, onion salt, and celery salt. Brown chops on both sides in skillet over med.-high heat, 2-3 min. per side. Remove chops to plate and discard excess fat pieces.
For 3 c. rice, add 2 c. water, 1 c. rice, and bouillon to skillet and bring to a boil, scraping pan to loosen browned bits. When boiling, return chops to pan, return to boil, cover pan and place in oven. Bake 25 min., then check. If liquid remains, remove cover and bake 5 min. more.
Notes:
This is tasty and easy. I like the rice left over, so have been known to do 1 chop and 1/2 c. rice. The pork left over is pretty good too. My mom used to make this a lot when I was a kid; it was my sister's favorite dish for years.
If you are using jasmine rice instead of regular long-grain, reduce the amount of water to 1-1/2 c. or the rice will be mushy.
profanglophilia got this recipe from me years back and says she has made many variations on it, with all kinds of different seasonings besides just flavored salt and pepper. I do not make it often, since SO doesn't eat pork, so I stick with my traditional flavors.
From: Cel's mom
Serves: 3-4
4-6 pork chops, preferably bone-in center cut
salt & pepper
garlic powder
onion salt & celery salt (optional)
1 c. long-grain rice (see note)
2 tsp. beef bouillon granules (or 2 cubes)
2 c. water
Heat oven to 350°. Trim extra fat from chops. In ovenproof skillet with cover, large enough for all chops to fit in one layer, render fat. (If very little fat, use a bit of vegetable oil as well.) Sprinkle chops with salt, pepper, garlic, onion salt, and celery salt. Brown chops on both sides in skillet over med.-high heat, 2-3 min. per side. Remove chops to plate and discard excess fat pieces.
For 3 c. rice, add 2 c. water, 1 c. rice, and bouillon to skillet and bring to a boil, scraping pan to loosen browned bits. When boiling, return chops to pan, return to boil, cover pan and place in oven. Bake 25 min., then check. If liquid remains, remove cover and bake 5 min. more.
Notes:
This is tasty and easy. I like the rice left over, so have been known to do 1 chop and 1/2 c. rice. The pork left over is pretty good too. My mom used to make this a lot when I was a kid; it was my sister's favorite dish for years.
If you are using jasmine rice instead of regular long-grain, reduce the amount of water to 1-1/2 c. or the rice will be mushy.
profanglophilia got this recipe from me years back and says she has made many variations on it, with all kinds of different seasonings besides just flavored salt and pepper. I do not make it often, since SO doesn't eat pork, so I stick with my traditional flavors.