Ingredients and Weight:
- 8 boneless pork chops (6 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup brown rice
- 1 3/4 cups chicken broth
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/4 cup chopped parsley
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season pork chops with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Sear pork chops for 2-3 minutes per side or until golden brown.
- Transfer pork chops to a baking dish.
- In the same skillet, sauté onion, carrots, and celery until softened.
- Add brown rice and cook for 2-3 minutes, stirring constantly.
- Pour in chicken broth, bring to a boil, reduce heat, and simmer for 15 minutes or until rice is cooked through.
- Stir in parsley.
- Spread rice mixture around pork chops in baking dish.
- Bake for 20-25 minutes or until pork chops are cooked through and internal temperature reaches 145°F (63°C).
Nutritional Information:
- Calories: 550
- Fat: 20g
- Protein: 40g
- Carbohydrates: 55g
Dish Characteristics:
- Tender and juicy pork chops
- Aromatic and flavorful rice
- Healthy and balanced meal
- Suitable for American taste
User Comments:
- "The pork chops were cooked to perfection and the rice was perfectly seasoned."
- "I love how easy this dish is to make, but it tastes like it came from a fancy restaurant."
- "The combination of pork chops and garden rice is a winner."
- "This dish is a great way to impress guests without spending hours in the kitchen."
- "The leftovers are even better the next day!"
Special Precautions and Tips:
- Use a meat thermometer to ensure that the pork chops are cooked through.
- If you don't have chicken broth, you can use vegetable broth instead.
- You can add any other vegetables that you like to the rice mixture, such as peas, corn, or bell peppers.
- For a more flavorful rice, use brown rice instead of white rice.
