Dish #2 – Pork Chops & Spanish Rice

Ingredients:

4 pork chops (pretend I don’t have two packages in the picture – I doubled the recipe but the ingredients listed below are for the recipe NOT doubled)
1/2 tsp. salt (I used more like 1 tsp.
1/2 tsp. black pepper
1/2 tsp. granulated garlic
1 T. olive oil
1 stalk celery, chopped
1 medium onion, chopped
1-14-1/2 oz. can corn, drained
1 tsp. sugar
1 – 14-1/2 oz. can stewed tomatoes, chopped
2 cups water
1/2 T. paprika
1 tsp. dried oregano
1 cup raw rice (not instant)

Directions:

Preheat oven to 350 degrees.

In a small bowl, combine salt, pepper, granulated garlic and olive oil.  Coat boat sides of the pork chops.  (I did this the day before so the flavors could blend overnight.)

Brown chops in additional olive oil in a 10 inch skillet with lid.  Remove chops.

Add onions and celery to pan drippings and saute for approximately 5 minutes.  Add the can of drained corn and 1 tsp. sugar.  Stir frequently and brown to carmelize.

Add the can of tomatoes and 2 cups water.  Stir in paprika and oregano.  Bring to a boil.

Stir in rice.  Oops!  If doubling the recipe, make sure the pot’s big enough.  I don’t have the rice in the pot yet and it’s full.

Add the pork chops to the top. (This is where I divided my pot up into two dishes . . one that I will partially cook and then freeze and one that we had for dinner last night.)

Cover and place in preheated oven for 1 hour, til rice is done.

I thought I had taken a picture of the finished dish but .. I didn’t!  It was good.  I sauteed some fresh broccoli with lemon and pine nuts and that was our dinner.  We’ll have this again.

Comments

  1. 1

    says

    Just a note, Judy. I’ve been waiting and waiting and waiting for the next stage of the Star Quilt and while skimming some of your old blogs (thank goodness!!) I found the sashing pattern. It wasn’t in the normal place under all the block patterns.

    What did I miss? Evidentaly alot! lol

    PS: I loved the constitutional video!!

    Lynn

  2. 2

    Evelyn says

    You posted this recipe this am – and I asked my DH to take out some chops. We had it this evening and it was a real winner – even my PICKY 5 1/2 year old son ate every bite! Served with cornbread and mixed veggies. I used 2 1/2 TBS sugar and didn’t have any canned corn – so just used the tomato can to measure out frozen corn. Thanks for the recipe – we will be having this again! Cheers! Evelyn

  3. 4

    says

    Hey Judy,, looks like you are cooking with a cast iron skillit on a flat top stove.. we have a stove that says you can’t use the cast iron and I MISS MINE!!
    am I seeing wrong,,, ??

  4. 5

    Sherry says

    Hi, Judy. This pork chop recipe sounds really good. My husband always says my
    pork chops are too dry. Maybe this will help. Also, can’t find the Chicken Marbella
    recipe. When I click on the link, it goes to page not found. Can you help please?
    Good luck with the spring fever. I’ve got it, too.
    Sherry in NC