Tuesday, December 25, 2012
Pork Chops and Rice
Another Pinterest Recipe. I loved the appeal of how simple it is (as in few ingredients, few steps). Since Hubby was gone and I was in full "get ready for Christmas mode", I wanted things as simple and easy as possible. So I thought I would give this a try.
Well, it was a hit.
My oldest child (a teenager) couldn't stop eating it. He LOVED the flavor of the rice.
I just smiled and said "Thank you". I felt a little guilty. I mean, it really was simple and nothing I did beyond assembling it.
That being said, this will become a "go to" meal on those nights I don't have much time to spend in the kitchen but want a good hot meal.
I will be making it again.
(The true sign it was well-liked? NO leftovers. Oh, there were the first night but my teenager who normally doesn't touch leftovers finished it off the next day...that says a lot. :)
4 pork chops (The original recipe called for bone-in, I ended up buying boneless because it was more available AND it was a little cheaper...it worked. If hubby had been home, I would have thrown in a couple more.)
salt and pepper to taste
2 to 3 tbsp vegetable oil
1 cup uncooked long grain rice
1 packet Lipton's Recipe Secrets Onion Mushroom soup mix
3 cups water
Note: The original recipe used 2 cans of French Onion soup. Due to some dietary restrictions, we couldn't do that so I decided to use this instead...it was wonderful!
Salt and pepper pork chops liberally.
Brown both sides of the pork chops in the vegetable oil in a skillet. Note: You do NOT have to cook it through. Just brown it.
In a 9 x 13 inch dish, spread the cup of rice out.
Mix the water and the onion soup mix and pour over the rice.
Place the browned pork chops on top.
Cover tightly with aluminum foil.
Bake at 375 for 1 hour. Don't remove the foil or the rice will NOT cook through.
We ate this with salad and the cheese stuffed rolls I mentioned in the last post.