The other day I scored some pork chops in the "reduced for quick sale" meat section. The package itself was big but I had no idea how huge the chops were! (They were so big I could only squeeze 6 chops in my baking dish. The others I had to cook separately to serve another time.) For 32 cents...yes...32 CENTS...I scored 10 gigantic pork chops! It was a great deal!! I knew I had to come up with something yummy to make with them and I think I did it! With a little rice and some seasonings, we had a delicious dinner. For about 5 cents a plate, to boot! How awesome is THAT???
Smothered Pork Chops
½ stick butter
2 cups long grain rice
1 medium onion – diced
4 cups chicken broth
1 ½ tablespoons crushed rosemary
1 ½ teaspoons dried sage
1 ½ teaspoons salt
6 pork chops
Seasoning salt
Lightly grease a large casserole dish.
In a large skillet, melt the butter over medium heat. Add rice and onion and cook about five minutes until rice is browned and onion is tender. Stir occasionally.
In a medium saucepan, combine broth, rosemary, sage and salt. Bring to a boil then stir in rice mixture. Cover. Reduce heat to medium-low and cook 15 minutes.
Preheat oven to 350 degrees.
Sprinkle pork chops with seasoning salt. Heat a large skillet over medium high heat and add a little olive oil. Cook chops for 2 minutes on each side until browned. Place chops in prepared baking dish and spoon rice mixture over chops. Cover tightly with foil and bake for 30 minutes at 350 degrees.
Here's what you'll need.
Cook the onion in the butter for a bit....
...then add the rice and cook it
until it's lightly browned.
To the chicken stock, add the herbs and spices.
Add the browned rice to the stock and
let it cook for a while until the rice is
cooked and the mixture is thick and wonderful.
Season the chops and brown them in a large
skillet for a few minutes on each side. Then put
them in a large baking pan.
Cover the browned chops with the cooked rice.
Cover with foil and bake for about 30 minutes! Yum!
0 comments:
Post a Comment