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Baked Barbecued Pork And Rice |
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Serves: 6 Print this Recipe6 pork chops 1/2 -inch thick 1/2 teaspoon garlic salt 1/4 teaspoon black pepper 1 tablespoon vegetable oil 1 1/2 cups water hot tap 1 1/4 cups long grain rice converted 1/2 cup celery chopped 1/2 cup onions chopped 1 tablespoon parsley dried 2 teaspoons beef bouillon 1 cup barbecue sauce of your choice 1/4 cup water Preheat oven to 350°. Trim excess fat from chops and slash edges of fat as needed to prevent curling. Sprinkle chops with garlic salt and pepper. In a large non-stick skillet over medium-high heat, brown chops in hot oil about 5 minutes on each side. Meanwhile, in a 2-quart oblong baking dish, stir hot water, rice, celery,onion, parsley and bouillon granules. Arrange browned chops on top. In a small bowl, stir barbecue sauce and 1/4 cup water until blended. Spoon evenly over chops and rice, including corners of dish. Cover tightly with foil. Bake for 1 to 1 1/4 hours or until chops and rice are tender. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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