On-Pot Rice and Pork Chops

  • nancerose 7 years ago
    1/4 cup chopped fresh parsley
    2 cloves garlic, minced
    1 tbsp ground cumin
    1/2 tsp each salt and pepper
    1/4 tsp cayenne pepper
    4 bone-in pork loin chops
    2 tbsp olive oil
    2 cups chicken stalk
    1 1/3 cups long-grain rice
    1 cup corn kernels

    In bowl, mix together half of the parsley, the garlic, cumin, salt, pepper, and cayenne; rub over chops.
    In Dutch oven, heat oil over medium-high heat; brown chops, turning once, about 4 minutes. Transfer to plate.
    Drain off fat in pan. Add stock and 1 cup water; bring to boil, stirring. Add rice and corn; reduce heat, cover and simmer for 10 minutes. Stir in remaining parsley.
    Nestle pork and any accumulated juices in rice; cook until rice is tender, liquide is absorbed and just a hint of pink remains inside chops. 10 minutes
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  • wdsdyschild5 1 year ago said:
    Mmmm! Sounds good! And so easy too!
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