This meal has been cooked in my family for as long as I can remember. My grandmother and mom cooked it in an electric skillet, though I’m not sure why! Unfortunately I don’t have an electric skillet so a regular skillet will have to do just as well. My husband loves the rice in this dish. I think if I could just make the rice he would be completely happy! My favorite part of the dish is that it only gets one pan dirty for the main dish and the side dish. I usually serve this dish with a green vegetable.
Pork Chops and Rice
source: My mom and Grandma
Ingredients:
2-3 pork chops (bone in or boneless)
1 cup rice (not minute rice)
3 cups water
1 small tomato
1/4 Green Pepper
1 small Onion
3 Beef Bullion cubes
2 TB Worcestershire sauce
2-3 dashes Tabasco Sauce
vegetable oil
Paprika
Directions
Trim fat off of pork chops, lightly sprinkle Paprika on both sides and brown in lightly oiled large frying pan at medium heat. Remove from pan. Reduce heat. Add water to pan, add Bullion cubes and dissolve. Add Worcestershire and Tabasco. Stir in rice. Lay pork chops on top of rice. Lay one wedge each of tomato, green pepper, and onion on top of each pork chop. Cover. Cook on low heat for 40-50 minutes or until rice and chops are done. Don’t let the rice get too dry before the chops are done. You may need to add more water. Serve with a green vegetable.
Enjoy!
One pan/pot meals are the best! You’ve sold me on this dish because I’m a huge fan of rice. Probably too much of a fan – lol
Comment by joelen — August 7, 2008 @ 11:52 am
Actually, the reason your grandma and I used the electric frying pan was because the pan was deep and it had a lid that was tall enough to allow the stacking of the peppers, tomatoes and onions on the chops.
Comment by Mom — August 13, 2008 @ 3:00 am