Pork Chops With Saffron Rice
|Pork chops||6 , cut 0.75 inch thick|
|Vegetable shortening||2 Tablespoon|
|Saffron rice mix/2/3 cup long grain rice||5 Ounce (1 Package)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Beef bouillon cube||1|
|Hot water||1 3⁄4 Cup (28 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Sprinkle chops with the salt and pepper.
In large skillet, slowly brown chops in hot vegetable shortening; drain off excess fat.
Add rice mix and onion.
Dissolve bouillon cube in hot water; pour over rice.
Bring to boiling; reduce heat.
Cover and cook over low heat for 40 minutes, until chops are tender; stir occasionally.
Add an additional 1/2 cup water during cooking, if needed.
Remove chops to warmed platter; stir sour cream into rice mixture.
Cook and stir over low heat just until heated through.