I don't know if you have watched Trisha Yearwood's show or looked at her cookbooks, but she cooks like I do. Easy to make and for the most part they don't have strange ingredients. She is a true Southern cook. Check out the show and cookbooks. I bet you find something you will like. With that said I was drawing a blank last week on what I was going to fix for dinner. Earlier that week I knew what I was making the first of the week, I knew what I was going to make for some dinners a couple weeks away but that night I was clueless. I ask my husband what he would like and I got a blank stare. Time to find some new things to try. So that morning I laid out some pork chops and figured I could do something with them. Then I found this recipe. It was easy to throw together and I had everything I needed. Those are two biggies around here. Well it was a good call because this turned out really well.
Keep some items in your pantry at all times so that you will have them when you need them. Chicken/beef broth and long grain rice are two of those items that you can't go wrong keeping on hand. And a plus is that they both have a long shelf life.
Melt 4 Tablespoons butter in a skillet.
Measure out 1 cup of long grain rice
Once the butter is melted add the rice.
Toss it around to get coated in the butter.
Saute until the rice is light brown about 5 minutes.
Add the rice to the bottom of a sprayed 9x13 dish.
Measure 3/4 cup water
Add 10 oz can beef broth. The Campbell's soup cans are 10 oz.
Salt and pepper the pork chops.
Brown both sides of the pork chops in the skillet you cooked the rice in.
Make sure both sides are nice and brown.
Place the chops on top of the rice.
Pour the broth mixture on top.
It looks soupy but it will be okay.
Slice the onion and place the rings around on top.
Cover with foil. Place in a preheated 350 oven. Bake for 45 minutes.
After 45 minutes check to see how the rice is doing. If it is still soupy, recover and place back in the oven for another 15 minutes.
After the additional 15 minutes, rice is nice and fluffy.
And serve.
Pork Chops and Rice Recipe
4 Tablespoons butter
1 cup long grain rice uncooked
4-6 pork chops
salt and pepper
1 10oz can beef broth
3/4 cup water
medium onion sliced into rings
Could you use regular rice for this?
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DeleteYes it actually works better.
ReplyDeleteAny advice on using brown rice instead?
ReplyDeleteI'm not really sure. I think brown rice takes a little longer to cook. You might make the dish with brown rice and check the rice at the end of the cooking time and if it needs to cook a little longer you can.
DeleteBrown rice will work...you can buy parboiled brown rice that cooks in the same time as long grain white.
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ReplyDeleteDo you happen to know which one of her cook books it's from?
ReplyDeleteI'm not sure if I got it from a cookbook or from her show.
DeleteCheck food network and see if it is there.
Tooooooo salty!
ReplyDeleteMeant to add. It was the beef broth that made it too salty for me
DeleteYou you can use low sodium broth to make it less salty.
ReplyDeleteI used chicken and chicken broth for this recipe as well. Very good.
ReplyDeleteI have made this a couple of times. Her recipe doesn't state to brown the chops but I do it to add more flavor to them and color as I don't put them under the broiler as her recipe states. I have only used chicken stock but I am thinking the beef broth in the can might add a bit more flavor to the rice. This is a good recipe. Relatively hands free which is nice.
ReplyDeleteHer recipe definitely states to brown the pork chops on both sides
DeleteAdd some Lipton Onion soup mix ... trust me. Delicious!
ReplyDeleteWe made this dish last night.....was delish !! We didn't have any beef broth on hand so we used chicken broth. Turned out great !!
ReplyDeleteWhat size pork chops? I can’t tell, bone in or out?
ReplyDeleteVery good, but needs a lot more seasoning. Added garlic, mixed vegetables and sun dried tomatoes to the rice. Added soy sauce and other seasoning to the sauce. Still not enough flavor.
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ReplyDeleteA quick and easy weeknight meal with room to "make it my own". Perfect! It was a lifesaver on this too busy May evening!
ReplyDeleteWhere do you get full recipe to print?
ReplyDeleteMade this last night for supper. Halved recipe, used brown rice, used beef broth instead of Campbells soup (omitted water), added canned mushrooms and a teaspoon of Worchester sauce. Baked one hour also used bone in loin porkchops. It was delish!
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