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These are two separate recipes, but the rice dish went so well with the pork chops that I thought I would send them both in the same post. The sauce from the pork chops is great spooned over the rice.
Enjoy!
hugs,
peg
Skillet Pork Chops
4 pork chops (1 inch thick)
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup chicken broth
2 to 3 tablespoons grape jelly
1/4 teaspoon ground ginger
4-1/2 teaspoons cornstarch
3 tablespoons cold water
Hot cooked rice
In a skillet over medium heat, brown pork chops in oil; drain. Add onion; cook until
tender. Pour broth around chops; bring to a boil. Reduce heat; cover and simmer 12-16
minutes or until the meat is tender. Remove chops and keep warm. Stir jelly and ginger into
broth. Combine cornstarch and water until smooth; add to broth. Bring to a boil; cook and
stir for 2 minutes. Serve over pork chops and rice.
Yield: 4 servings.
Recipe Source: Taste of Home Magazine
Mushroom Seasoned Rice
1 cup brown rice
1/2 cup butter
1 can condensed beef broth
1/2 soup can water
1 can button mushrooms, drained (4 oz)
Brown rice in melted butter in skillet. Stir constsantly. In 1 1/2 quart
casserole, mix rice and butter with beef broth and water. Cover; bake in 375
oven for 1 1/4 hours. Stir in mushrooms and continue to bake 15 minutes longer.
Serves 6
Source: My Old Recipes
Recipe source: RecipeFavorites yahoo group, submitted by Lynnda.
Enjoy!
hugs,
peg
Skillet Pork Chops
4 pork chops (1 inch thick)
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup chicken broth
2 to 3 tablespoons grape jelly
1/4 teaspoon ground ginger
4-1/2 teaspoons cornstarch
3 tablespoons cold water
Hot cooked rice
In a skillet over medium heat, brown pork chops in oil; drain. Add onion; cook until
tender. Pour broth around chops; bring to a boil. Reduce heat; cover and simmer 12-16
minutes or until the meat is tender. Remove chops and keep warm. Stir jelly and ginger into
broth. Combine cornstarch and water until smooth; add to broth. Bring to a boil; cook and
stir for 2 minutes. Serve over pork chops and rice.
Yield: 4 servings.
Recipe Source: Taste of Home Magazine
Mushroom Seasoned Rice
1 cup brown rice
1/2 cup butter
1 can condensed beef broth
1/2 soup can water
1 can button mushrooms, drained (4 oz)
Brown rice in melted butter in skillet. Stir constsantly. In 1 1/2 quart
casserole, mix rice and butter with beef broth and water. Cover; bake in 375
oven for 1 1/4 hours. Stir in mushrooms and continue to bake 15 minutes longer.
Serves 6
Source: My Old Recipes
Recipe source: RecipeFavorites yahoo group, submitted by Lynnda.