Pork Chops with Bacon 'n Egg Fried Rice
Baked pork chops with bacon and egg fried rice. Browned on the stovetop and finished in the oven for tender pork.
Ingredients
| 1 ¾ | cups |
water
|
|
| 1 ½ | cups |
rice
|
|
| 2 | slices |
bacon
|
|
| 2 | large |
eggs
beaten |
|
| 2 | tablespoons |
water
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ¼ | cup |
scallions, spring or green onions
with tops, sliced |
|
| 4 |
pork chops
|
* |
Directions
Cook the rice; bring the water to a boil in a saucepan, stir in rice, reduce heat to simmer and cover; about 20 minutes. Meanwhile, in a skillet, cook the bacon until crisp. Remove the bacon and crumble, reserving 2 tablespoons of the bacon drippings. Set aside. Preheat oven to 350℉ (180℃) F.
In a small bowl, combine the eggs and 2 tablespoons of water. In the skillet cook the eggs in 1 tablespoon of the reserved bacon drippings. Add to the rice, along with the crumbled bacon, onion and 2 tablespoons of soy sauce. Toss to mix well and turn into a greased 1 ½ quart (1 ½ liter) casserole dish.
In the skillet, heat the remaining 1 tablespoon of bacon drippings over medium-high heat. Dry and season the pork chops with salt and black pepper. Brown the pork chops on all sides.
Arrange the pork chops on over the rice mixture in the casserole, cover, and back for about 30 minutes or until the pork chops are cooked through and tender.
Nutrition Facts
Serving Size 19g (0.7 oz)
