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Menu Plan for Winter II: Week 3, Day 2

Braised Pork Chops with Spanish Rice

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

       With the addition of frozen peas this makes another, easy skillet dinner for a busy week.

Pork Chops with Spanish Rice 

Total 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

Pork Chops with Spanish Rice Ingredients:

 Instructions:

Cooking schedule: 40 minutes
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
spoons, deep skillet with lid

Brown pork chops
Chop onion, celery, pepper
Mince garlic
Turn chops
Open, drain tomatoes, reserve juices

Chop tomatoes, drain again
Remove chops
Sauté chili powder, onions, garlic, pepper, celery
Measure juice, add liquid for rice
Add rice, sauce, tomatoes, liquid to pan
Lay chops on top, cover, simmer
Get peas from freezer, set aside
    
Pause while it all cooks
Add peas, stir, heat through and serve