Saturday, January 12, 2013

Skillet Pork Chops and Rice with Parsley Butter

I don't cook with pork much (other than bacon, of course).  It's not that I dislike it, but it is something I'm not confident cooking. This turns into a continuous circle because how will I ever become more comfortable cooking with pork if I never even try?!

For Christmas, my boyfriend's grandparents gave us a great gift of food from the Omaha Steak Company, including some boneless pork chops. This was the perfect opportunity to increase my level of confidence!  Aren't gifts of food awesome?!

This recipe was very simple and tasty! I especially liked the way the rice came out with this method of cooking.  Why don't I cook my rice in chicken broth more often?!

Skillet Pork Chops and Rice with Parsley Butter
Serves 4

4 tbsp unsalted butter, softened and divided
2 tbsp fresh parsley, minced
2 1/4 cup low-sodium chicken broth
1 cup long-grain white rice
4 (6 to 8 oz) boneless pork chops, 3/4 to 1 inch thick
1 medium onion, finely chopped
1 garlic clove, minced
1/2 tsp dried thyme

1. Stir together the parsley and 2 tbsp butter in a small bowl and set aside.
2. Combine the rice and 1 cup of chicken broth in a large microwave safe bowl. Cover with plastic wrap.  Microwave for 6-7 minutes, or until broth is absorbed. Watch out when you remove this from the microwave- it will be HOT!  As will the steam when you open the plastic wrap!
3. Meanwhile, dry the pork with paper towels, and cut two slits about 2 inches apart in the fat cap on the outside edges of the pork chops- this will help them stay flat as they are cooking, instead of curling up. Season the pork on both sides with salt and pepper.
4. Heat a large 12-inch skillet over medium-high heat. Add 1 tbsp of butter. When it's melted, and the pan is hot, add the pork chops.  Brown the pork chops on each side- about 3-4 minutes per side.  Remove the pork chops once browned to a plate, and tent them with foil.
5. Add the remaining tbsp of butter to the skillet.  When melted, add the onion and cook 6-7 minutes until browned. Add the garlic and thyme and cook about 30 seconds, until fragrant.
6. To the skillet, add the rice and the remaining 1 1/4 cups of chicken broth. Bring to a boil. Nestle the pork chops into the rice, add any accumulated juice as well, lower the heat to medium-low, cover the pan, and cook for 10-14 minutes, until the broth is absorbed into the rice and the pork chops are fully cooked.
7. When serving, top the pork chops with parsley butter.

Source: Cook's Country, Aug/Sept 2011, via Tracey's Culinary Adventures

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