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Pork Chop Rice Skillet

Thrifty.Chef's picture
  Vegetable oil 1 Tablespoon
  Pork chops 4 (3/4 Inch Thick)
  Yellow onion 1 Small, peeled and chopped
  Uncooked rice 1 Cup (16 tbs)
  Sweet green pepper 1 Medium, cored, seeded, and chopped
  Water 2 1⁄4 Cup (36 tbs)
  Tomatoes/One can, 1 pound tomatoes, chopped, with their juice 3 Medium, peeled and chopped
  Black pepper 1⁄8 Teaspoon
  Salt 1 1⁄2 Teaspoon

1. Heat the oil in a heavy 12-inch skillet over moderately high heat for about 1 minute. Add the pork chops and cook, uncovered, for 4 minutes on each side, or until browned. Remove the chops to a platter and set aside.
2. Reduce the heat to moderately low, add the onion and rice to the skillet, and cook stirring, for 1 minute.
3. Add the green pepper, water, tomatoes, black pepper, and 1 teaspoon of the salt. Bring the liquid to a boil and place the pork chops on top of the rice. Sprinkle the remaining 1/2 teaspoon of salt on the chops and cover the skillet.
4. Reduce the heat and simmer for 25 minutes, or until the rice is tender and the pork chops are cooked through. Check after 15 minutes and add 1/4 to 1/2 cup of water if the mixture seems dry.

Recipe Summary

Difficulty Level: 
Main Dish

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