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Porkchops and Rice Recipe


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     Porkchops and Rice

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   35 minutes

4-6 boneless porkchops
1 box Rice-A-Roni chicken flavored rice
3 tbs butter
1 can chicken broth
Salt and Pepper

Generously season both sides of the pork chops and set aside. In a 12in skillet melt 1tbs of butter over medium-high heat. Add the pork shops, cover the pan and sear the pork chops on both sides, about five minutes per side or until nicely browned. Remove the pork chops to a plate and loosely cover with foil.
Follow the directions on the box of rice except use chicken broth instead of water. 1 can of Swanson is about two cups, you will make up the remaining liquid with water or open another can of chicken broth. If making green beans you can use the leftover broth to put in the beans. (Drain 1 can of French style green beans and add the remaining chicken broth to the pan, add pepper to taste and heat).
Once the rice is prepped, the broth added and the seasoning packet dissolved add the pork chops back to the pan and cook as the box directs. If you need to cook more than 6 pork chops I recommend cooking two boxes of rice to ensure there is enough rice for everyone. You can use two skillets or use a deep skillet (because of two boxes of rice) after cooking the pork shops in batches.
It is fine to use low sodium rice and chicken broth. It is important to cover the chops when searing them and to have a tight fitting lid when cooking the rice mixture.
Serving Suggestions
French Style Green Beans, drained and cooked in a cup of chicken broth

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