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August 12, 2011
Spanish Rice Pork Chops
Hearty Meat Dishes
Prep time:
24 minutescooking time:
35 minutes“The rich taste of the pork and bell peppers reminded Grandpa of his family's cooking down South.”
Ingredients
Serves 4
- 2 tablespoons vegetable shortening
- 4 boneless loin pork chops, trimmed, butterflied
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 3/4 cup long-grain rice
- 1 cup chopped onion
- 3/4 cup chopped green bell pepper
- 1 (28-ounce) can tomatoes
- 1/2 cup shredded sharp Cheddar cheese
Directions
1
Melt shortening in a large skillet over medium heat. Cook the pork chops in the hot shortening until browned, about 6 minutes per side; drain well.
2
Combine salt, chili powder and black pepper in a small bowl. Sprinkle on pork chops in skillet.
3
Layer rice, onion and bell pepper over pork chops. Pour the undrained tomatoes on top.
4
Cook over low heat, covered, until the pork chops and rice are tender, about 35 minutes, adding water if mixture becomes too dry.
5
Sprinkle Cheddar over the layers in the skillet. Serve hot.
Variations(0)
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Grandma's Secret Tips!
Grandma's Secret Tips!
Grandma saved bacon drippings in a metal canister by her stove. For a deep pork flavor, she used bacon drippings instead of shortening to brown the pork chops. And to give the rice a toasty taste, she added it to the skillet after the pork chops were browned and let it brown a little, too, before adding the other ingredients.
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