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Trisha's Pork Chops and Rice & Menu

By Tried-and-True cooking with Heidi
(5.00/5 - 2 votes)


Ever wonderful what (or even if) famous people really cook? Tina over at Mommy's Kitchen posted this simple dish from Trisha Yearwood's Cookbook Georgia Cooking in a Oklahoma Kitchen. I had to try it out. I quickly realized home girl's got some recipes up her sleeves. Real recipes... that call for simple, every day ingredients. Nothing fancy shmancy. We're talking home style, grandma style food! You can't get much easier than this. I especially liked the rice. Enjoy :)

PORK CHOPS & RICE
4 TBSP butter
1 cup long-grain white rice (uncooked)
6 pork chops, bone in
Salt to taste
1 10-ounce can beef broth
3/4 cup water
6 onion slices, separated into rings
4-5 green pepper rings
1/4 tsp pepper


Preheat the oven to 350-degrees. In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes. Spread the rice in a 9X13 casserole dish. Season the pork chops with the salt and arrange them on top of the rice. Pour the broth and water over the chops. Spread the onion rings and green peppers over the chops and sprinkle with the pepper. Cover the dish with aluminum foil and bake for 45 minutes, or until pork chops are tender. Remove the pork chops to a plate and keep warm, then cover the dish and return the rice to the oven for an additional 15 minutes. If the rice is dry, add a bit more water before returning to oven (dependent on climate). I checked the pork chops after 45 minutes. The rice was almost done so I did not remove the pork chops. I just recovered the dish with aluminum foil and continued cooking an additional 15 minutes. Total time 1 hour and the pork chops and rice were both perfect. Serve the pork chops on a bed of the rice.

MENU
*Ham & Pineapple Kabobs (NEW)
*Pimiento Cheese sandwiches
*Tuna Salad sandwiches
*Chili dogs
*Chef Salad
*Out to eat for Sophie's Birthday

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By Tried-and-True cooking with Heidi (Visit website)






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