RCI-SP.004.0183.001
Italian Chops and Rice
Makes 6 servings.
Prep35 min
Cook120 min
Total155 min
Servings4
Difficultyintermediate
Ingredients
- lean Pork chops (about 1-1/2 pounds)6 unit
- 1 unit
- 1 1/2 tablespoons
- Onion1 largesliced and separated into rings
- green pepper1 largesliced
- 1 14 unit
- 1 cup
- 1/2 teaspoon
- basil leaves1/2 teaspooncrushed
- 1/4 teaspoon
- 1 teaspoon
- 1 cup
Method
1
Season the pork chops generously on both sides with salt, ground black pepper, garlic powder, and oregano.
2 minutes
2
Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the pork chops for 3-4 minutes per side until browned, then remove and set aside.
8 minutes
3
In the same pan, sauté the diced onion and chopped green pepper over medium heat until softened, scraping up any browned bits from the bottom of the pan.
5 minutes
4
Add the canned tomatoes with their juices, chicken broth, basil leaves, a pinch of sugar, and additional salt and pepper to taste, stirring to combine.
2 minutes
5
Stir in the uncooked rice and bring the mixture to a boil over medium-high heat.
4 minutes
6
Return the seared pork chops to the pan, nestling them into the tomato and rice mixture. Reduce heat to low, cover, and simmer until the rice is tender and the pork chops are cooked through.
25 minutes
7
Check seasoning and adjust salt, pepper, and sugar as needed. Serve hot directly from the pan, garnishing with fresh basil if desired.
2 minutes