Ingredients:
6 lean center-cut pork chops (1/2 inch)
1 tbsp olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
1/2 cup chopped yellow bell pepper
1/2 cup diced garlic
1 8oz can tomato sauce (no salt)
1 cup defatted beef consomme (unsalted)
1/2 cup water
1 bay leaf
1 tsp chopped basil
1 cup raw converted rice
1/2 cup sliced green onions
1/4 cup chopped parsley
salt substitute
black pepper
Louisiana hot sauce
Directions:
Preheat oven to 325 degrees.
In large black iron skillet, heat oil over medium-high heat. Season chops using salt, pepper, and hot sauce. Brown chops well on both sides, allowing them to caramelize in the bottom of the skillet. Once they are golden brown, remove and keep warm.
In the same skillet, add onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Add tomato sauce, consomme and water. Bring to a slow boil and reduce to simmer. Add bay leaf and basil. salt and pepper to taste.
Remember to slightly over-season since the rice will absorb most of the flavor.
Blend in rice, stirring well into the mixture. Layer pork chops over sauce and top with green onions. Cover and cook 1 hour or until rice is totally cooked. When done, sprinkle with chopped parsley and serve hot.
