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One-Pot Pork Chop and Rice

Chicken PicattaMomma used to do this all the time.

This is not a gourmet recipe. It’s simple. It’s quick. And the kids love it. Only have 15 minutes to get something in the oven? Well then this is for you. And if you want to kick it up a notch, just use this as a base and do as you please. Sautéd onions, bell peppers, and garlic make a nice addition, though it’s plenty flavorful just like this.

One-Pot Pork Chops and Rice



6-8 bone-in pork chops
Tony Chachere's creole seasoning
1 can stewed tomatoes (“Italian Recipe” works well)
2 cups white rice (uncooked)
2 1/3 cups water or chicken stock
Salt and pepper


The Process:


Preheat oven to 350ºF. Season the pork chops with Tony Chachere’s and brown them well in a heavy skillet. You will probably have to do it in two batches. Once browned well, remove to a plate.


In the same skillet, pour one can (14.5 oz.) of Italian recipe stewed tomatoes. Use some kitchen shears to cut up the large chunks of tomatoes. Pour in the water or stock and the uncooked rice and then season it all with the salt and pepper. Stir well and then return pork chops to the skillet on top of the rice. Cover and cook in oven for one hour. Simple and delicious.




Bon appétit!

Scott Long





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