OVEN-BAKED PORK CHOPS
Ugnsbakade kotletter
Frying pork chops in the oven might not be very common. But this dish becomes an "all-in-one" where you cook the meat and accompaniments in the same pan. It can't be more easy and comfortable to cook. Choose thicker pork chops for this.
Serves 4
4 large pork chops, in all approx 1 1/3 lbs
2 tablespoons butter or margarine
1 teaspoon salt
some white or black pepper
0.4 cup water or bouillon
0.8 cup long-grained rice
1.6 cup water or bouillon (I use chicken)
some salt
some white or black pepper
1 large onion
1 green bell pepper
some paprika
Lightly grease a deep, oven-proof pan. Add the rice and pour on boiling water, salt and pepper. Cover the pan with aluminum foil and boil in the oven at 390F for about 20 minutes.
Meanwhile, Brown the pork chops well in some of the fat in a frying pan. Flavor with salt and pepper and keep warm. Whisk out the pan with approx 0.4 cup water or bouillon. Peel the onions and cut in 4 slices. Trim the bell pepper and cut in rings. Sauté the onion in remaining fat.
Put the pork chops on top of the rice when it's been boiling for about 15 minutes. Put onion slices and bell pepper rings on the chops and dust with some paprika. Cook until ready in the oven without any foil on for about 10 minutes or until the liquid has gone into the rice and the chops are done.
Serve straight from the pan with the strained juices and a green salad.
Enjoy!
Bella
Ugnsbakade kotletter
Frying pork chops in the oven might not be very common. But this dish becomes an "all-in-one" where you cook the meat and accompaniments in the same pan. It can't be more easy and comfortable to cook. Choose thicker pork chops for this.
Serves 4
4 large pork chops, in all approx 1 1/3 lbs
2 tablespoons butter or margarine
1 teaspoon salt
some white or black pepper
0.4 cup water or bouillon
0.8 cup long-grained rice
1.6 cup water or bouillon (I use chicken)
some salt
some white or black pepper
1 large onion
1 green bell pepper
some paprika
Lightly grease a deep, oven-proof pan. Add the rice and pour on boiling water, salt and pepper. Cover the pan with aluminum foil and boil in the oven at 390F for about 20 minutes.
Meanwhile, Brown the pork chops well in some of the fat in a frying pan. Flavor with salt and pepper and keep warm. Whisk out the pan with approx 0.4 cup water or bouillon. Peel the onions and cut in 4 slices. Trim the bell pepper and cut in rings. Sauté the onion in remaining fat.
Put the pork chops on top of the rice when it's been boiling for about 15 minutes. Put onion slices and bell pepper rings on the chops and dust with some paprika. Cook until ready in the oven without any foil on for about 10 minutes or until the liquid has gone into the rice and the chops are done.
Serve straight from the pan with the strained juices and a green salad.
Enjoy!
Bella
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