Monday, March 25, 2013

Skillet Pork Chops & Sauce

These pork chops turn out moist and juicy because they spend so much time simmering in the sauce.  You can easily tinker with the spices in the sauce to give it a little more kick if you prefer spicy food.

Yield: 4 servings


  • 2/3 cup rice
  • 1 1/3 cup water
  • 1 tbsp oil
  • 4 boneless pork chops (6 oz. each)
  • 4 slices yellow onion
  • 1 can diced tomatoes
  • 1 cup beef broth
  • 1 tbsp parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp basil
  • 1/4 tsp oregano
  • 2 tbsp flour
  • 1/2 cup warm water


  1. In a small saucepan, combine the rice and 1 1/3 cups water.  Cover and cook over low heat until the rice is tender.
  2. Meanwhile, heat the oil in the skillet.  Brown the pork chops on both sides.  Remove from the pan.  (It's ok if they're not fully cooked through yet)
  3. Saute the onion slices in the pork drippings.  Once they start to brown, add the diced tomatoes, beef broth, and spices.
  4. Add the pork chops to the sauce mixture.  Cover and simmer over medium-high heat for 6-8 minutes until the chops are cooked through.  Remove the chops.
  5. In an airtight container, combine the flour and warm water.  Shake to mix.  Pour into the sauce and stir to thicken.  Return the chops to the sauce.
  6. Serve the chops over the rice.

Adapted from Taste of Home.

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