PORK CHOPS WITH BROWN RICE AND VEGETABLES
• 2 cups long- or short-grain brown rice • 1 onion, chopped • 4 tablespoons olive oil, divided • Dash of garlic powder • Salt and pepper to taste • 2-3 cups frozen vegetables • ½ cup butter • ¾ cup flour • 2 quarts chicken broth or stock, divided • 4 pork chops
1. Cook rice, onion, 1 tablespoon of oil, garlic powder, salt and pepper in 1 quart of broth or stock until done.
2. Add frozen vegetables to hot rice and stir to combine.
3. Melt the butter in a saucepan over medium heat.
4. Add the flour to the butter and stir until all of the butter is absorbed. 5. Add remaining broth and stir continuously until the mixture thickens.
6. Remove from heat and add to rice-vegetable mixture. Add additional broth or water until the mixture is slightly thinner than pudding. Pour into a 9x13 pan.
7. Add remaining olive oil to a skillet and cook pork chops until the juices run clear.
8. Press the chops into the rice until they are level.
9. If using immediately, cover with foil and heat in a 350°F oven until warmed through. If freezing, cover with foil and place in freezer. To reheat a frozen meal, allow the dish to thaw for at least 30 minutes. Keep covered with foil and warm in a 350°F oven for approximately 1 hour, adding broth or water to rice as needed to prevent the dish from drying out.
NOTES: Any meat works well with this recipe, including meatballs. The rice-veggie mix can also be used as a side dish, or turned into a hearty soup by adding additional broth or stock, then warming on the stovetop or in a slow cooker.
Pork chops with brown rice and vegetables is a favorite in the Cook household. The dish can be premade and frozen, then easily reheated for another meal.