This is sort of funny how this dinner came about. They say necessity is the mother of all invention. Well I really did not want to make dinner tonight, but, it is necessary. So I went out the the freezer, actually hoping for some bacon to eat with pancakes since that seemed really easy. And I found a tiny package of thinly sliced pork I had bought to make a Korean dish with, then forgot about, and bought more pork for that Korean dish. It was delicious though. So that brings me to this. And not wanting to cook dinner. My dad used to make a dish that we loved that was rice, some seasonings, and chicken all baked in the oven until the rice and the chicken were cooked. So I decided to try something like that here. I seared the pork, added the rice and seasonings and baked until done. While that was cooking I cooked some frozen green beans and opened a bottle of sweet and sour red cabbage. And we have a nice Sunday dinner with such minimal work.
6 fairly thin pork chops
Season salt
2 tsp. Paprika
2 - 3 Tbsp. oil
1 onion
1/4 tsp. black pepper
1 pork bouillon cube (enough for 2 cups)
3 c. water
1 1/4 c. rice
Pre-heat the oven to 450.
Heat the oil until sizzling. Season the chops on one side lightly with the season salt and put in the pan, seasoned side down. Lightly season the other side and sprinkle lightly with paprika. Once the pork is lightly browned in spots flip over and add the onion.
Once the second side is lightly browned add the water, bouillon cube, and black pepper. Bring to a simmer, when the bouillon cube is dissolved add the rice stirring to combine. Bring to a boil again, cover, and place in the oven. Stir after 10 minutes, replace the lid and bake until the rice is cooked. About 10 more minutes.
Remove from the oven and let stand still covered for 10 minutes.
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