Red beans and rice chops

Yield: 4 servings

Measure Ingredient
2 mediums Oranges
4 \N Bone-in Pork Chops; about 6 oz. each and 1/2 inch thick
\N \N Salt and Black Pepper to taste
1 large Onion; sliced
¼ cup Water
¼ teaspoon Salt
1 pack (8-oz.) Red Beans and Rice Mix
1 cup Fresh Cilantro or Flat-leaf Parsley; chopped

Grate about three-quarters of a teaspoon of the rind from one orange that has been washed and dried. Slice the oranges in half and use a juicer to squeeze out between one-third and one-half cup of orange juice. Cut any remaining orange sections into wedges for garnish.

Warm a large, non-stick skillet over medium-high heat until hot. Add the pork chops, and season with a pinch of salt and pepper, if desired. Sear the chops for about 6 minutes, or until lightly browned on both sides, making sure to turn at least once. Transfer the chops to a plate and keep warm.

Reduce the heat under the same skillet to medium. Add the onion, water, and salt. Cook the onion until tender, about 10 minutes. Add the orange peel and stir. Add the bean and rice mixture and prepare as directed on the manufacturer's packaging, making sure to use the orange juice as part of the water called for on the bean and rice cooking instructions.

Heat the mixture to boiling, then reduce the heat to low, cover, and simmer for 15 minutes. Remove the cover, place the pork chops in the cooking rice mixture, and cook uncovered for about 10 minutes, or until the rice is tender and the chops are no longer pink inside.

To serve, garnish with remaining orange wedges and sprinkle some of the cilantro or flat-leaf parsley over the pork chops and rice.

Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Jul 16, 1999, converted by MM_Buster v2.0l.

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