Sunday, November 09, 2008

Sunday dinner - Italien pork chops and rice

utterli-image
This week's circular from Stop & Shop included a recipe for Italien Pork Chops and rice. This is the view just as it being set to simmer for 20 minutes.

The recipe is one I'd make again. Tasted good and it was a one pot meal; great for clean up after.
Italien Pork Chops and Rice
from the Stop & Shop circular week of 11/7-11/13/08.
Ingrediants:
2 teaspoons - Italien herb spice (divided)
one quarter teaspoon salt (optional)
one half teaspoon ground black pepper
one pound pork chops (boneless or bone-in, trimmed of fat)
2 teaspoons oil
one teaspoon minced fresh garlic
one cup chopped green onions
one cup uncooked long grain rice
1 can diced tomatoes (with basis, garlic, and oregano)
one and one quarter cups of water
Step by Step:
Mix Italien seasoning, salt and pepper together. Pat dry the pork chops and coat with seasoning mix.
Heat oil in large, heavy skillet over medium-high heat.
Cook chops on boths sides until brown, about one minute each side.
Remove from skillet.
Reduce heat to medium and add onions. Cook and stir 1-2 minutes until tender.
Add garlic, cook about 30 seconds.
Stir in rice, tomatoes, water and remaining seasonings. Bring mixture to a boil.
Place chops atop rice. Reduce heat, cover and simmer gently about 18-20 minutes until pork reaches internal temp of 155 degrees F and rice is tender.
Steve's 2 Cent variations
Instead of the salt, I substituted Mrs Dash's Salt Free Seasoning Blend.
As prior recipes in the circular seemed to be lacking in spices, I was "strong" in measuring the spices this time around and it came out tasting very nice.
If you want to substitute brown rice for white, I would recommend cooking the long grain brown rice according to package directions about half the time recommended, then drain and add to this pot when the rice is called for.
If you want to subsititute one of the minute rice brands, I would only add the rice in that case about half way through the simmer period (i.e. ten minutes).
I used a deep dish cast iron skillet. It has been well seasoned and seemed to add to the flavor of the meal.
Enjoy!

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