One-Pot Rice and Pork Chops

One-Pot Rice and Pork Chops Do Not Use Image by: One-Pot Rice and Pork Chops Do Not Use Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: February 2003

Ingredients

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

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 734 mg
  • Protein 29 g
  • Calories 492.0
  • Total fat 15 g
  • Cholesterol 58 mg
  • Saturated fat 3 g
  • Total carbohydrate 58 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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One-Pot Rice and Pork Chops

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