Rice and Honey Pork Chops |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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A fabulous dish I made one night. I am helping to take care of my grandmother and she has mentioned that she feels like she gets the same meals all the time so I decided to try something new. I reached for one of her old cookbooks (Pillsbury Kitchens' Cookbook, Copy. 1979) and found something to make with what I had available in the house, tweaking it a bit. The rice is divine with a tart but sweet flavor and the pork chops come out practically falling apart, I used boneless chops from the loin. I ommited the raisins and sherry but would welcome any feedback from those of you that decide to use them. Ingredients:
4 -6 pork chops, i used boneless loin chops |
3/4 cup uncooked white rice or 3/4 cup uncooked brown rice |
1/2 cup raisins, i didn't use |
1 teaspoon salt |
1 1/2 cups orange juice, i only used 1 cup |
1/2 cup water |
2 tablespoons dry sherry, if desired |
2 tablespoons honey |
Directions:
1. Grease bottom of large skillet with small piece of pork fat.
2. Brown chops and remove.
3. Add remaining ingredients; arrange chops over top.
4. Simmer covered over low heat, 30-40 minutes or until tender. if rice mixture becomes dry, add additional liquid; if too moist, remove cover for last 5-10 minutes of cooking.
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