Monday, June 8, 2009

Pork Chops and Rice

4 pork chops (or about 1 lb pork diced for stew)
2 tbsp oil
1 1/2 c uncooked rice
1 can (16 oz) tomato sauce
1 clove garlic, minced

Salt and pepper pork chops if you want whole pieces of meat to serve. I like to use the diced pork to make the meal go further and so I don't have to cut up everyone's dinner! In a large skillet, heat oil over medium high heat. Add meat; brown on all sides. Remove meat from skillet. Drain off excess fat, but keep any cooked on bits left from cooking the meat. Stir the rice into the pan. Pour the tomato sauce into a liquid measuring cup; add enough water to make 3 cups of water. Pour into the skillet. Stir in garlic, salt and pepper. Place the meat on top of the rice mixture. Cover and simmer on low heat for about 45 minutes, or until rice is tender and meat is cooked all the way through.

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