Pork Chops with Caraway Rice

Living in Iowa, we like pork, and we also like caraway.  I hadn’t ever tried it in rice, however.  This recipe from Cooking a La Heart was delicious, but we were surprised at the size of the servings.  I cooked 5 ounce chops, not 8 ounce, and we would have cooked only a cup of rice for 4 servings, not 1 ¼ cups.
Broiling chops is an easy way to overcook them, with the new pork cooking guidelines, I only cooked ours 12-15 minutes, and it was more than enough.  20 minutes is too long.   
This recipe is not only heart-healthy; it is naturally gluten-free too.               
Pork Chops with Caraway Rice
  1          Cup  Celery -- sliced
     ½      Cup  Onion -- thinly sliced
  1          Teaspoon  Salad Oil
  1 ¼      Cups  Rice
  2 ½      Cups  Water
  2          Teaspoons  Caraway Seed
     ¼       Teaspoon  Salt
  2          Pounds  Pork Loin Chops -- 4 chops cut 1 1/4" thick
  1           Teaspoon  Lemon Juice
In large skillet, cook celery and onion in oil until crisp tender (about 2 minutes).  Stir in rice, water, caraway seed and salt.  Bring to a boil, reduce heat and cover.  Simmer 20 minutes or until liquid is absorbed.  Stir in lemon juice and fluff with a fork.
While the rice is cooking, trim any fat from chops and place on broiler pan rack.  Broil 4-5" from heat, turning every 5 minutes until chops are done, about 20 minutes. (I cooked mine 12-15 minutes).
Arrange chops on top of rice mixture and serve.
4 Servings
Per Serving: 431 Calories; 10g Fat (20.5% calories from fat); 33g Protein; 50g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 226mg Sodium.  Exchanges: 3 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

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