Dutch Oven Pork Chops and Rice
Yield: 4 servings
Ingredients:
4 pork chops
1/2 cup chopped onion
Cumin seed
Salt & Coarse Ground Pepper
2 cans Cream of Chicken soup
2 (soup) cans of milk
4 oz. can chopped green chiles
1 cup long grain white rice
1 1/2 cups grated cheddar cheese
Preparation Instructions:
Sprinkle both sides of pork chops with salt, pepper and cumin seed. Cook chops in dutch oven over medium heat with onions, stirring and turning chops, until browned on both sides and onions are translucent. Turn off heat, remove chops and set aside. Combine soup, milk, green chiles, rice and grated cheese in the dutch oven and mix well. Add chops back to the mixture, ensuring they are completely covered with sauce. Cover with dutch oven lid and bake at 400 degrees for 1 1/2 hours (in the oven or outside with coals on top and bottom) stirring once halfway through cooking.
Note: you may also bake in a 9×13 baking dish sprayed with Pam and covered with foil.
Yield: 4 servings
Ingredients:
4 pork chops
1/2 cup chopped onion
Cumin seed
Salt & Coarse Ground Pepper
2 cans Cream of Chicken soup
2 (soup) cans of milk
4 oz. can chopped green chiles
1 cup long grain white rice
1 1/2 cups grated cheddar cheese
Preparation Instructions:
Sprinkle both sides of pork chops with salt, pepper and cumin seed. Cook chops in dutch oven over medium heat with onions, stirring and turning chops, until browned on both sides and onions are translucent. Turn off heat, remove chops and set aside. Combine soup, milk, green chiles, rice and grated cheese in the dutch oven and mix well. Add chops back to the mixture, ensuring they are completely covered with sauce. Cover with dutch oven lid and bake at 400 degrees for 1 1/2 hours (in the oven or outside with coals on top and bottom) stirring once halfway through cooking.
Note: you may also bake in a 9×13 baking dish sprayed with Pam and covered with foil.
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