Pork Chops with Almond Rice
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.