|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Savory Pork Chops And Rice |
|
Serves: 6 Print this Recipe1 1/2 teaspoons garlic salt 1/4 teaspoon black pepper 6 pork chops (about 3/4 inch thick), trimmed 2 tablespoons vegetable oil 1 1/2 cups onions chopped 1 1/4 cups quick cooking brown rice raw 1 cup celery sliced 2 teaspoons poultry seasoning 1 1/4 cups water 1/2 cup white wine 2 teaspoons chicken bouillon Parsley sprigs Cherry tomatoes At least 2 hours or up to 24 hours before serving: Grease a 2-quart shallow baking dish. In a small bowl, mix garlic salt and pepper. Rub into both sides of pork chops. In a 10-inch skillet over medium-high heat, brown chops in oil, about 10 minutes on each side. Meanwhile, place onions, rice, celery and poultry seasoning in baking dish. In a small saucepan over medium-high heat, bring water, wine and bouillon granules to a boil. Pour over rice and vegetables, stirring to mix. Arrange chops over top, overlapping as needed. Cover tightly. If making ahead, refrigerate up to 24 hours, letting stand at room temperature for 1 hour before baking. Bake, covered, in a preheated 325° oven for 1 1/2 to 1 3/4 hours or until meat and rice are tender. To serve, garnish with parsley and cherry tomatoes. Savory Pork Chops And Rice comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef And Nacho Casserole Broccoli-Rice Bake Corned Beef Bake Green Chili-Rice Bake Ham And Broccoli Dinner Savory Pork Chops And Rice Shrimp And Crab Supreme Tuna Tetrazzini Walnut Broccoli |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
