- 4 slices bacon
- 3 (6 ounce) pork chops
- salt and ground black pepper to taste
- 1 cup rice
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 2 cups chicken broth
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove the bacon slices to a plate lined with paper towels to cool, retaining bacon drippings in the skillet. Crumble the cooled bacon.
- Lay pork chops into the reserved bacon drippings in the skillet; season with salt and black pepper. Cook pork chops until completely browned, 3 to 5 minutes. Remove pork chops to the paper towel-lined plate.
- Stir rice, onion, and garlic into the drippings remaining in the skillet. Cook and stir until the onions are tender and the rice is slightly browned, 5 to 7 minutes. Pour chicken broth over the rice mixture; add crumbled bacon and cayenne pepper.
- Bring the mixture to a boil. Return the pork chops to the skillet. Sprinkle rosemary and thyme over the pork chops. Reduce heat to medium-low and cook at a simmer until the broth is absorbed into the rice and the pork chops are no longer pink in the middle, about 20 minutes.
03/11/2017
recipepes.com
Pork Chops Over Rice, recipe
PT15M
PT1H
5
455 calories
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