|
|
Instructions |
|
|
|
Preheat oven to 425F degrees.
In a large skillet over medium high heat, add in butter until it starts to melt, then add in rice along with celery and onion.
|
|
|
|
Stir and cook until rice begins to brown slightly and onion and celery soften just a bit.
Then put rice mixture into bottom of 9x13 baking dish.
In a medium bowl or large measuring cup, combine water with beef bouillon.
Stir well.
Pour beef broth over rice. Also add in Worcestershire sauce.
|
|
|
|
Using that same skillet, over high heat, add in a couple tbsp. vegetable oil.
Season pork chops lightly with salt, pepper and garlic powder.
Place 2 pork chops in skillet at a time and brown both sides.
|
|
|
|
Follow the same process for the last 2 pork chops.
Place pork chops on top of rice mixture in baking dish. Cover baking dish with aluminum foil. Place in oven and bake for about 35-40 minutes.
The rice should be tender and the liquid absorbed and pork chops should be thoroughly cooked.
|
|
|
| Serving
Suggestions |
|
|
Sprinkle fresh parsley on top.
|
|
|
Originally Submitted
8/3/2013
|
