One-Pot Rice and Pork Chops
This is a great meal for week nights or when you don't have a lot of time, as it is ready in half an hour. Add a green salad and you have a complete meal!
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INGREDIENTS
Nutrition- 1⁄4
- 2
- 1tablespoon ground cumin
- 1⁄2teaspoon salt
- 1⁄2teaspoon ground black pepper
- 1⁄4teaspoon cayenne pepper
- 4pork loin chops with bone
- 2tablespoons vegetable oil
- 2cups chicken stock
- 1cup water
- 1 1⁄2cups long-grain rice
- 1cup corn kernel
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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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