Prep 15 mins
Cook 45 mins
This is a recipe I have been making for years. It comes from Betty Crockers Dinner for Two Cookbook. I find it easy to make, but elegant.
- In 10-inch skillet, brown chops over medium heat.
- Sprinkle salt and pepper on chops.
- Top each with 2 -3 onion slices, 1 green pepper ring, 1 tablespoon rice and 1/4 cup tomatoes.
- Reduce heat; cover and simmer until done, about 45 minutes. Add a small amount of water if necessary.
Great pork chops and love that is was an easy one pot meal. I used boneless pork chops and added a 15 ounce can of stewed tomatoes. Cooked more rice and served the chops on top. Also had Samantha in Ut's Grilled Cajun Corn using Jamilah's Kitchens Cajun Seasoning. Thank you morgainegeiser for posting this recipe. Made and reviewed for ZWT5, Bodacious Brickhouse Babes team.
This could not be easier nor more delicious! Two things I did differently that were similar in results: I used frozen rice (because I don't stock instant rice) that I simply cut into chunks on each chop, and I used some olive oil to coat my frying pan to mitigate when the fat from the chops would take effect, enabling me to flip the chops over. What a wonderful dish! Thanks, morgainegeiser! Made for Aussie New Zealand Recipe Swap.
An easy-to-fix main dish we all enjoyed. The only change I made was to prepare the rice on the side as I knew that for this family the 1 tablespoon per just would not be enough. Thanks Roxie, a repeater to be added to my files. Made for Spring PAC 09.