Pork Chops with Cumin Rice
Cumin lends a real Southwestern flair to this satisfying main dish sent by Loyse Keith, Enumclaw, Washington. The tender baked chops pick up extra flavor from the well-seasoned rice. "Sometimes I use celery instead of green pepper and boneless skinless chicken breasts instead of the pork chops," Loyse notes.
2 ServingsPrep/Total Time: 30 min.
- 2 bone-in pork chops (3/4 inch thick)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 teaspoon chicken bouillon granules
- 1 cup hot water
- 1/2 cup uncooked long grain rice
- 2 tablespoons chopped onion
- 2 tablespoons chopped green pepper
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground cumin
- Sprinkle pork chops with salt and pepper. In a small ovenproof
- skillet, brown chops in oil for 2-3 minutes on each side. Remove and
- keep warm. Dissolve bouillon in water pour into skillet and stir to
- loosen the browned bits. Stir in the rice, onion, green pepper,
- Worcestershire sauce and cumin.
- Place chops over rice. Cover and bake at 350° for 15-20 minutes
- or until meat juices run clear and rice is tender. Let stand for 5
- minutes before serving. Yield: 2 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.