Baked Pork Chops & Brown Rice
|Brown rice||1 Cup (16 tbs)|
|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)|
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.
Bake until chops and rice are tender, about 1 hour.
Return to oven until all water is absorbed, 5 to 10 minutes.