One-Pot Rice & Pork Chops

Sometimes Karley posts awesome recipes she's tried on her blog, so I'm going to do the same. This is quick and easy, and doesn't take a lot/any real attention. I used 3 boneless pork chops (and I think it'll work nicely with chicken too), a package of wild herb rice, no parsley (because I'm afraid of leafy green herbs), and doubled the pepper. Also, I covered it with thai chili sauce afterwards. But I'm sure it's great this way too.

1/4 cup (50 mL) chopped fresh parsley
2 cloves garlic, minced
1 tbsp (15 mL) ground cumin
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) cayenne pepper
4 bone-in pork loin chops
2 tbsp (25 mL) vegetable oil
2 cups (500 mL) chicken stock
1-1/2 cups (375 mL) long-grain rice
1 cup (250 mL) corn kernels


In bowl, mix together half of the parsley, the garlic, cumin, salt, pepper and cayenne; rub over chops.

In Dutch oven, heat oil over medium-high heat; brown chops, turning once, about 4 minutes. Transfer to plate.
Drain off fat in pan. Add stock and 1 cup (250 mL) water; bring to boil, stirring. Add rice and corn; reduce heat, cover and simmer for 10 minutes. Stir in remaining parsley.

Nestle pork and any accumulated juices in rice; cook until rice is tender, liquid is absorbed and just a hint of pink remains inside chops, 10 minutes.

makes at least 4 servings!