Error: Twitter did not respond. Please wait a few minutes and refresh this page.
I’ve never been a huge fan of the pork chop. Fried, broiled, baked…they all seem to turn out dry and tasteless. Well, here’s my all-time favorite recipe that will turn you into a pork chop patron! The smell, flavor and fall-apart meat will certainly make you a convert…it did me!! (Thanks Kim S. for the inquiry and reminding me of this old-time gem, I hope you enjoy!)
Stewed Pork Chops with Rice
1 1/2 lbs. boneless pork chops
1 medium onion, chopped
1/2 green pepper, chopped
1 large tomato, chopped
1 can sliced mushrooms
5 cloves garlic, chopped
1 can (low-sodium) tomato soup + 1 can of water
1 tbs basil
pinch of cayenne pepper
2 tbs olive oil
2 cups minute rice
In a large dutch oven, season chops and brown in olive oil on both sides. Set aside. In same pan, saute onions, green pepper and garlic until tender (10-15 min.). Add tomato, mushrooms, tomato soup, water and spices. Bring to a boil.
Turn heat to low, add pork chops and simmer covered for 1 1/2 hours.
Add rice and cook for an additional 15 minutes, or until rice is cooked and most juice is absorbed.
(These can also be made in a slow cooker!)