Saturday, March 24, 2012

Pork Chops and Spanish Rice Bake

This is a redo of a recipe in the cookbook.

3- 4 pork chops - bone in preferred
Olive Oil
1/2 diced onion
1 cup of rice
1 can of diced tomatoes in juice
I small can diced Hatch Chillies
1 cup of water -/+

Season the chops with the DAVIS DUST.  Preheat a heavy pan that has a lid and add olive oil to coat the bottom. Brown the chops on both sides and remove to a plate while you prepare the rest of the recipe.  The Chops will not be done only browned.

Add the onions to the pan and saute until translucent. Add more oil if needed.  In a bowl combine the tomatoes and chilies and water. Stir to mix and add to the pan with the onions.  Deglaze the pan scraping up all the brown bits.  Add rice and stir.  Then add the chops - nestle them down in the rice, cover the pan and baked at 350 for one hour.   Check after 30 minutes and adjust the water if needed.  Once the rice is tender take the pan out and let it rest for 5 minutes.

The chops will be very tender and the rice will have a great flavor.