![]() ![]() ![]() ![]() I STRONGLY suggest using Campbell’s Cream of Mushroom soup. Is that a can of generic cream of mushroom soup!?!? Maybe. In other words, it’s an easy weeknight meal. The trick is to pan cook the pork chops while the rice is steaming on the back burner. This meal, if paired with a bagged salad kit, comes together in about 30 minutes and the bulk of the time comes from steaming the rice which can take roughly 20 minutes. Now you can plate your dish and enjoy! Remember to fluff the rice before serving.I often cook pork chops because they seem fancy at dinnertime, but in actuality, they’re very affordable and simple to make. While cooling rub the garlic cloves over the pork chop to infuse more garlic flavor. The exact this will vary based on how thick your pork chops are.įry until crispy and allow to drain/cool on a cooling rack or some paper towels. Add each pork chop and fry on both sides for a minimum of 4 minutes per side. Be sure to remove and set aside garlic before adding your pork chops. While the rice and beans cook and once your oil has come to temperature (you should be able to tell by the sizzling of the garlic) you can add your pork chops. Once this comes to a boil turn off the heat and add freshly chopped cilantro. Combine the dark red kidney beans (do not drain), tomato sauce, water, seasoning salt, and black pepper. While the rice cooks begin working on the beans. Once the rice is cooked remove from heat and set aside covered for 10 minutes. ![]() Slightly lower temperature below boiling and let cook for a total time of 20 minutes or until liquid is evaporated. While the oil heats up move onto the rice and beans.Ĭombine rice, coconut milk (be sure to shake the can well before opening), water and salt into a pan over medium heat. We will add the pork chops in a later step. If the garlic is cooking too quickly lower your heat. Once the garlic turns a golden brown color you can remove it from the oil and set aside. The goal is to have the garlic slowly infuse its flavor with the oil while you prepare the other items so it is important not to let the garlic burn. This will give the oil and pork chops a mild garlic flavor. Do not smash into small pieces! Add the smashed garlic cloves to the oil. Peel each clove of garlic and smash so that they are still held together in large pieces. Place a frying pan large enough to fit both pork chops over medium heat and add the vegetable oil. Season your pork chops with the Goya seasoning salt and black pepper and set aside. I highly recommend reading through all of the steps for the recipe before you begin cooking. I’m going to keep things truly classic as I feel this meal needs no improvement whatsoever. Healthy, cheap, low fat and vegetarian/vegan. When I need to meal prep quickly and cheaply I’ll make salads with red beans (drained of course) as my source of protein. I eat them with rice, macaroni, salads, sautéed veggies and sometimes on their own. Like coconut, I also love red beans, specifically dark red kidney beans. This recipe is more like three recipes because there are three dishes the pork chops, the rice, and the red beans. It wasn’t until I began writing this recipe that I realized I also had coconut rice at my wedding. Something about the combination of the salty, crispy pork chop and fragrant, rich coconut rice is just absolutely perfect. So much so that for my birthday this is what I would ask my mom to cook for me. Growing up pork chops and rice was my all-time favorite meal. ![]()
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