Chops with Pilaf
|Chops||4 (Lamb, Veal Or Pork)|
|Freshly ground pepper||To Taste|
|Vegetable oil||3 Tablespoon|
|Onion||1 , finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Finely chopped pepper||1⁄2 Cup (8 tbs) (Green Or Red, Optional)|
|Uncooked white rice||1 Cup (16 tbs)|
|Dried basil||1 Pinch|
|Dried saffron||1 Pinch|
|Dried oregano||1 Pinch|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Chopped tomatoes||1⁄2 Cup (8 tbs) (Fresh Or Canned)|
|Chopped fresh basil/Parsley||1 Tablespoon|
Sprinkle chops with salt and pepper.
In skillet, heat oil and brown chops on both sides; remove and set aside.
Add onion, garlic and green pepper, if using, to skillet; cook until softened but not browned.
Add rice, oregano, basil and saffron; stir until rice is colored.
Stir in chicken stock, tomatoes, a few grindings of pepper, and a little salt (may not be needed if stock is salty).
Return browned chops to skillet along with any accumulated juices.
Bring to boil; reduce heat, cover and simmer for about 30 minutes or until liquid is absorbed.
Sprinkle with chopped basil before serving.