Pork Chops with Almond Rice
An easy to prepare succulent pork chop that surely won't disappoint once it's time for dinner!
Yield
4 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
pork chops
center cut |
*
|
|
| 10 | ounces |
tomatoes
canned w/green chili |
|
| 1 | large |
onions
sliced |
|
| 1 | teaspoon |
cumin
|
|
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
||
| ¼ | cup |
almonds
sliced |
|
| 3 | tablespoons |
butter
or margarine |
|
| 1 | cup |
rice
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
center cut |
*
|
| 289 | ml/g |
tomatoes
canned w/green chili |
|
| 1 | each |
onions
sliced |
|
| 5 | ml |
cumin
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 59 | ml |
almonds
sliced |
|
| 45 | ml |
butter
or margarine |
|
| 237 | ml |
rice
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
water
|
|
Directions
Sprinkle pork chops generously with seasoned salt and pepper. Brown the pork chops in a skillet skillet on both sides.
Place the pork chops into a casserole dish and top each chop with a large onion slice. Pour tomatoes and chilies over the chops.
Sprinkle cumin over entire casserole.
Cover with foil and bake at 350℉ (180℃) for 30 minutes.
Uncover and bake 15 minutes longer.
Serve with almond rice: Sauté almonds in butter or margarine until light brown. Add rice, salt and water. Bring to a boil, reduce heat to low for 15 minutes.
