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Baked Pork Chops & Brown Rice

  Brown rice 1 Cup (16 tbs)
  Rosemary 1⁄2 Teaspoon
  Butter/Margarine 1 Tablespoon
  Pork chops 6 , cut 3/4 inch thick
  Thinly sliced carrots 2 Cup (32 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic clove 1 Small, minced
  Boiling water 2 1⁄2 Cup (40 tbs)
  Salt 1⁄2 Teaspoon

Preheat oven to 350°F (177°C).
Place rice, 1-1/2 teaspoons salt and rosemary in a shallow 2-quart casserole.
In a large skillet, melt 1 tablespoon butter or margarine.
Brown chops on both sides.
Remove from skillet; set aside.
Melt 1 tablespoon butter or margarine in skillet.
Add carrots, onion and garlic.
Cook until onion is tender.
Add to rice in casserole.
Stir in boiling water.
Top with pork chops.
Sprinkle with 1/2 teaspoon salt.
Cover tightly.
Bake until chops and rice are tender, about 1 hour.
Return to oven until all water is absorbed, 5 to 10 minutes.

Recipe Summary

Main Dish
Rice, Pork

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