One-Pot Rice and Pork Chops

Recipe by Irmgard
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl, mix together half of the parsley, the garlic, cumin, salt, pepper and cayenne and rub it over the chops.
  • In a Dutch oven, heat the oil over medium-high heat.
  • Brown the chops, turning once, about 4 minutes.
  • Transfer to a plate.
  • Drain off the fat from the pan.
  • Add the stock and water and bring to a boil, stirring.
  • Add the rice and corn.
  • Reduce the heat, cover, and simmer for 10 minutes.
  • Stir in the remaining parsley.
  • Nestle the pork chops and any accumulated juices in the rice.
  • Cook until the rice is tender, the liquid is absorbed and just a hint of pink remains inside the chops, 10 minutes.
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