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Recipe: Baked Pork Chops and Rice Medley

Cooking for one

Okay so the other day I was sitting with my feet up while watching The Food Network, enjoying episode after episode of, at times, incredible culinary marvels. Every one of them (and even all the commercials) had the wonderful ability of making my stomach rumble. Consumed by my own cravings I found myself hungry for – of all things – pork chops. So I did what anybody who’s hungry for something would do…. I started cooking. Now this would have been nice for two but in this case I was left to my own devices and to eat alone.

Oven Baked Pork Chops with Rice Medley

 

This is an easy recipe because it involves only the most basic mirepoix and the oven will do most of the work. It should be noted here that I actually made enough for two. I did this with every intention of saving half for lunch at the office. That didn’t work out very well because I wolfed it down in one sitting. Yeah… it was that good. So without any additional rhetoric, here’s Karl’s recipe for Oven Baked Pork Chops with Long Grain and Brown Rice.

 

 

What you’ll need:

  • A large cutting board
  • A medium skillet
  • A 9×13 casserole dish
  • Sharp knife
  • Tin foil

Ingredients:

  • 4 – tablespoons butter
  • 1 – cup of a nice medley of long grain and brown rice (uncooked)
  • 4 to 6 – pork chops, bone in or boneless sirloin chops (I like bone-in)
  • Salt to taste
  • 10-ounces of beef broth
  • 3/4 – cup water
  • 6 – onion slices, separated into rings (white or red, your choice)
  • 4 – 5 Bell Pepper rings (Get different colors)
  • Garlic (as much as you like) chopped
  • Thyme to taste
  • 1/4 – teaspoon pepper

Method:

Preheat your oven to 350-degrees.In a medium skillet, melt the butter over medium-low heat. Add the rice and sauté until it is light brown, about 5 minutes.

Spread the rice in a 9X13 casserole dish. Season the pork chops with the salt, pepper and thyme (to taste), then arrange them on top of the rice. Pour the broth and water over the chops.

Spread the onion, peppers and garlic over the chops and sprinkle with more pepper. Cover the dish with aluminum foil and bake for 45 minutes, or until pork chops are tender.

Remove the pork chops to a plate and keep warm, then cover the dish and return the rice to the oven for an additional 15 minutes. If the rice is dry, add a bit more water before returning to oven.

 

Plate it up!

Now like I said, the recipe here is for two. If you’re anything like me though, you may want to adjust for appetite. I’m just sayin…

Enjoy…

 
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