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One-Pot Rice and Pork Chops

By The Canadian Living Test Kitchen

Tested till perfect

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One-Pot Rice and Pork Chops

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 492
pro 29 g
total fat 15 g
sat. fat 3 g
carb 58 g
fibre 2 g
chol 58 mg
sodium 734 mg
% RDI: -
calcium 6
iron 21
vit A 4
vit C 7
folate 11

Ingredients

  • 1/4 cup chopped fresh parsley
  • 2 cloves of garlic, minced
  • 1 tbsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cayenne pepper
  • 4 bone-in pork loin chops
  • 2 tbsp vegetable oil
  • 2 cups chicken stock
  • 1-1/2 cups long grain rice
  • 1 cup corn kernels

Preparation

In bowl, mix together half of the parsley, the garlic, cumin, salt, pepper and cayenne; rub over chops.

In Dutch oven, heat oil over medium-high heat; brown chops, turning once, about 4 minutes. Transfer to plate.

Drain off fat in pan. Add stock and 1 cup (250 mL) water; bring to boil, stirring. Add rice and corn; reduce heat, cover and simmer for 10 minutes. Stir in remaining parsley.

Nestle pork and any accumulated juices in rice; cook until rice is tender, liquid is absorbed and just a hint of pink remains inside chops, 10 minutes.

Source : Canadian Living Magazine: February 2003

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