This red-hot rice dish is made with real rice, herbs, and vegetables and adds yellow zing to the rice and the pork when cooked and served, while the pork is mixed with salt and pepper and cooked to smooth, golden-brown perfection.
- 2 to 3 lean pork chops (about 5 ounces each) or (1 lb. pork loin)
- 1 teaspoon salt
- 2 teaspoons ground black pepper
- ⅓ cup chopped celery
- ⅓ cup sliced green onions
- ⅓ cup chopped green bell pepper
- ½ cup uncooked rice, white only
- 1 cup chicken broth (canned or made with bouillon cube)
- ½ teaspoon garlic salt
- dash ground red pepper
- Season chops (or the loin) with salt and pepper. Brown on both sides in a small, lightly buttered, oven-proof skillet. Remove chops (or the loin) and set aside.
- Pour off all but 2 teaspoons drippings.
- Add celery, green onions, and green pepper. Cook until tender.
- Mix up rice, broth, garlic salt and ground red pepper. Bring to a boil.
- Return chops (or the loin) to pan.
- Cover and bake at 375° F for 25 to 30 minutes or until chops (or the loin) are tender.
- Fluff rice with the fork. Serve hot with the pork chops (or loin).
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