Pork Chops with Spanish Rice
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Cooking time: 40 minutes for menu Cooking schedule: see below for "menu" instructions |
I had just a wee bit of cabbage left: enough to do a quick sauté to round out this dinner. If you don't, you could sauté some carrots... or not. With the onion, pepper and tomatoes there is enough veg in this dish for dinner.
Pork Chops with Spanish Rice Time: 40 minutes
I use brown rice in this dish. Mine cooks in 20 minutes and I like the healthy aspect and nutty flavor of brown rice. You could substitute Basmati, Arborio, or plain white rice.
2 - 4 pork chops, depending on size, (12oz, 350gr boneless, 16oz, 500gr bone-in)
1 onion
1/2 green pepper (left from Tuesday)
1 stalk celery
2 cloves garlic
2 tsp chili powder
1/2 cup brown rice
1 can whole tomatoes, 15 oz (450gr)
1 tsp Worcestershire sauce
1 tbs olive oil
water or chicken stock, 1/4 - 1/2 cup
Chop onion, celery and green pepper. Mince garlic. Heat oil in deep skillet or Dutch oven over medium high heat. Add pork chops and brown on both sides, about 5 minutes each. Remove. Add chili powder, onion, pepper, celery and garlic. Sauté for 5 minutes. Open tomatoes and drain into a bowl. Chop the tomatoes and drain again. Add drained tomatoes, Worcestershire sauce and rice to pan. Measure the drained liquid and add enough water or chicken stock to equal 1 cup (or however much liquid your rice package calls for). Pour this over the rice/vegetables in the skillet and stir well to combine. Lay the pork chops on top of the rice and cover. Reduce heat to simmer and cook until rice is done. Mine took 20 minutes - check rice package. Stir occasionally while cooking. When done, serve - either from the pan or arrange nicely on a platter.
Optional cabbage - if you have some left....
Sautéed Cabbage Time: 15 minutes
One last, quick way to use up a bit of cabbage. I hate to throw out food! The slightly sweet-sour flavor make this an excellent side dish for hearty meats.
1 - 1 1/2 cups shredded cabbage
1 tbs olive oil
1 tbs sherry vinegar or red wine vinegar
1 tbs brown sugar
1/2 tsp chili powder
Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it. Heat oil in a large nonstick skillet. Add chili powder and sauté briefly. Add cabbage and sauté 5 - 8 minutes, until cabbage start to wilt. Add vinegar and sugar, and stir well. Cover, reduce heat and let cook for 5 minutes. Serve.
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Cooking schedule: 40 minutes for menu |
Measure juice and add liquid for rice |
Cooking for Two? Or more?
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