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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is my mother's recipe that she used to make when I was a kid. Her mom used to make it too and called it Uvich. I'm not sure if that's how you spell it or where it came from but that's what we always called it. Ingredients:
4 bone-in pork chops about 3/4 thick |
1 cup uncooked white rice (not converted) |
1 yellow onion, chopped |
1 15 oz. can tomato sauce |
1 small can diced tomatoes with juices |
salt and pepper to taste |
1 15 oz. (tomato sauce can) of water |
1 tablespoon butter |
1 tablespoon vegetable or olive oil |
(or preferably two tablespoons ghee to replace the butter and oil) |
Directions:
1. Pre-heat oven to 350
2. In an Dutch Oven, heat butter and oil or ghee.
3. Generously salt and pepper both sides of all chops. Brown the chops on both sides in the butter and oil (or ghee) slowly on medium heat.. After they are golden brown on both sides, remove chops from pan to a large plate. Add onions to Dutch Oven and saute onions until soft and just starting to brown, scraping any browned bits up while stirring.
4. Pour in rice, tomato sauce, diced tomatoes with juices, water, salt and pepper. Stir.
5. Return chops to Dutch Oven, pushing them into the rice mixture gently.
6. Cover tightly and cook in the oven for one hour.
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