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Pork Chop Pilaf

Western.Chefs's picture
Ingredients
  Salad oil 3 Tablespoon
  Pork loin blade/Sirloin chops 4 (Each 1/2 Inch Thick)
  Red cooking apples 2 Medium
  Green cabbage head 1⁄2 Small, coarsely sliced
  Water 2 1⁄4 Cup (36 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Rice pilaf mix 7 1⁄4 Ounce (1 Package)
Directions

1. In 12-inch skillet over medium-high heat, in hot salad oil, cook pork chops until well browned on both sides. With slotted spoon, remove pork chops to plate. Meanwhile, peel and dice 1 cooking apple.
2. In drippings remaining in skillet, cook cabbage until tender-crisp, stirring occasionally. Add water, salt, pepper, pork chops, and diced apple; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes.
3. Stir pilaf mix into liquid in skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes longer or until pork chops and rice are tender.
4. Core but do not peel remaining apple; cut into thin wedges. Add apple wedges to mixture in skillet; heat through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Pork
Interest: 
Everyday

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