Prep 20 mins
Cook 40 mins
Since becoming an 'empty nester', I'm always on the lookout for delicious dishes that yield 2 servings to avoid constantly eating leftovers. This is from TOH Quick Cooking Magazine. This dish would be handy for working couples and single people too.
- 1⁄2 cup water
- 1⁄2 cup uncooked instant rice
- 1⁄4 cup shredded carrot
- 1⁄4 cup shredded zucchini
- 1⁄4 teaspoon onion salt
- 1⁄4 teaspoon pepper, divided
- 2 bone-in pork loin chops (1 1/2 inches thick)
- 1⁄8 teaspoon salt
- 1 tablespoon butter
- 3⁄4 cup beef broth
- 1 tablespoon cornstarch
- 3 tablespoons cold water
- 1⁄4 teaspoon browning sauce (optional)
- Preheat oven to 350 degrees.
- In a saucepan, bring 1/2 cup water to a boil.
- Add rice.
- Remove from heat; cover and let stand for 5 minutes.
- Fluff rice with a fork.
- Stir in carrots, zucchini, onion salt and 1/8 teaspoon pepper; set aside.
- Cut a pocket in each pork chop; sprinkle with salt and remaining pepper.
- In a skillet, brown chops in butter; cool for 5 minutes.
- Stuff each chop with 1/2 pilaf mixture.
- Place in an ungreased 11-in x 7-in x 2-in baking dish.
- Pour the beef broth over the chops.
- Cover and bake for 25-30 minutes, or until a meat thermometer inserted reads 160 degrees.
- Remove chops and keep warm.
- Pour cooking juices into a saucepan.
- Combine corn starch and cold water until smooth; stir into juices.
- Bring to a boil; cook and stir until thickened.
- Stir in browning sauce, if desired.
- Serve over pork chops.
It was easy to make, but lacked in complex flavors.