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Pork Chops with Dirty Rice
What could be easier than Pork Chops with Dirty Rice. This recipe is not only easy it’s fast and very affordable. It has been a family favorite for many years. When making this recipe, I like to use thick cut pork chops. I have a tendency to over cook thin cut pork chops, which isn’t really that hard to do. That’s why I prefer the thicker cut pork chops, after all no one wants to eat a dried out, tough as nails, pork chop!
I’ve been making this recipe for as long as I can remember. At my age, when there are days I can barely remember where I put my car keys, remembering a recipe is a good thing. I’ve been making this recipe for many years, I don’t even need a recipe anymore and that can only mean one thing, it must be a darn good recipe! Serve Pork Chops and Dirty Rice, with a small tossed green salad or steamed vegetables of your choice.
A classic recipe that I have been making for years.
- 6 thick cut pork chops
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried oregano
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 garlic cloves, minced
- 1/2 pound mushrooms. coarsely chopped
- 3 beef bouillon cubes, crushed
- 4 cups cooked long grain rice
- 1 can cream of mushroom soup
- 1 pound ground pork, cooked and drained
- 1/2 cup water
- parsley chopped, garnish
Heat oven to 350º
Prepare rice according to package directions. Set aside.
In a small skillet, brown ground pork until no longer pink inside. Drain and set aside.
Heat oil and butter in a large skillet over medium heat.
Add pork chops, fry for about 5 to 8 minutes per side.
Remove from skillet, sprinkle with salt, pepper and oregano, set aside.
In same skillet, saute celery, onion, green pepper, garlic, mushrooms and crushed bouillon cubes, simmer for about 10 minutes.
In a large bowl, stir together rice, cream of mushroom soup, ground pork and celery mixture, stir well. Set aside. In same skillet, add a 1/2 cup water, bring to a boil, stirring constantly to loosen browned bits from bottom of pan, boil 1 to 2 minutes.
Spray 2 quart baking dish with non-stick cooking spray. Spoon rice mixture into prepared baking dish. Place pork chops on top of rice mixture, pour water mixture over pork chops.
Cover and bake for 45 minutes.
Uncover and bake for 10 to 15 minutes longer.
Sprinkle with parsley and serve.