Chops and Rice

Here’s a great recipe that not only tastes good and has few ingredients, it is easy to double (or triple). Feel free to substitute chicken breasts for the pork chops, but I personally love the flavor of the pork in this dish.

Ingredients

6-8 thick pork chops (boneless or bone-in, both are good)

1 can of French onion soup (I use Campbell’s®, of course)

water as needed

1 cup basmati rice

Olive oil

salt & pepper, to taste

Directions

Heat a skillet to high heat. While it’s heating, salt and pepper your chops, if desired. Add enough olive oil to lightly coat the pan and add your chops. Cook on med-high to high heat for roughly 4-5 minutes, on both sides, to get a good sear. (Note: I use a big cast iron pan for this, so I can keep the heat up pretty high and not burn anything. If not using cast iron, adjust accordingly.)

While second side is searing, pour your soup into a measuring cup and add enough water to make 1 ¾ cups. When searing is finished, add the soup/water combo and turn down heat. Add the rice and shift around the pork until all the rice is under liquid. Cover your pan and cook on low for 20 minutes, or until all the liquid is absorbed. (Give it at least 20 minutes before peeking.)

(Another note: If you use a cast iron pan, when the cooking time is done you will find that the rice has developed a wonderful seared crust in some places, giving it a slightly toasted, nutty flavor, in addition to the onion flavor from the soup.)

Serve with some steamed broccoli, and you’ve got yourself a great meal. :)

(One more note: If you are a purist and don’t want to use canned soup--sear your pork, remove it to a separate dish, caramelize a medium, thinly sliced, Vidalia onion in some olive oil, use 1 ¾ cups beef broth to deglaze the pan, put the pork back in the pan, then proceed with the above directions. But that takes the “quick & easy” part out of this dish, to be sure.)