Difference between revisions of "Italian Chops and Rice"
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# Season chops with [[salt]] and [[pepper]]. | # Season chops with [[salt]] and [[pepper]]. | ||
# Brown on both sides in [[oil]] in large oven-proof skillet. Remove chops and set aside. | # Brown on both sides in [[oil]] in large oven-proof skillet. Remove chops and set aside. | ||
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[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
| − | [[Category:Italian | + | [[Category:Italian cuisine]] |
| − | [[Category: | + | [[Category:Meat Recipes]] |
[[Category:Pork Recipes]] | [[Category:Pork Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
Latest revision as of 17:04, 16 July 2012
Makes 6 servings.
Ingredients
- 6 lean Pork chops (about 1-1/2 pounds)
- salt and ground black pepper
- 1 1/2 tablespoons vegetable oil
- 1 large Onion, sliced and separated into rings
- 1 large green pepper, sliced
- 1 14-1/2- to 16-ounce can tomatoes (2 cups)
- 1 cup chicken broth
- 1/2 teaspoon oregano
- 1/2 teaspoon basil leaves, crushed
- 1/4 teaspoon garlic powder
- 1 teaspoon Sugar (optional)
- 1 cup uncooked rice
Procedures
- Season chops with salt and pepper.
- Brown on both sides in oil in large oven-proof skillet. Remove chops and set aside.
- Add Onion and green pepper; cook until tender crisp.
- Stir in tomatoes, broth, 1-1/2 teaspoons salt, 1/4 teaspoon pepper, oregano, basil, garlic powder, Sugar and rice. Bring to a boil.
- Arrange chops on top.
- Cover, reduce heat, and simmer 30 minutes.
- Fluff rice with fork.
