Skillet Pork Chops and Rice

From Cook's Country | August/September 2011

Why this recipe works:

Juicy chops and tender, well-seasoned rice in one skillet is too good to pass up. We started by giving the rice a head start in the microwave and then added it to the skillet with the browned pork chops to ensure that both were properly cooked at the same time.

Juicy chops and tender, well-seasoned rice in one skillet is too good to pass up. We started by giving the rice a head start in the microwave and then added it to the skillet with the browned pork chops to ensure that both were properly cooked at the same time.

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Serves 4

To keep these quick-cooking chops from curling, cut two slits about 2 inches apart through the fat around the outside of each chop.

Ingredients

Detail sfs skillet 20pork 20chops 20and 20rice 05
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