Sunday, March 30, 2008

Pork Chops and Rice

Fry 4 pork chops in a pan seasoned with salt and pepper. Cook until browned on both sides. Remove from pan, and deglaze pan with 1 can of chicken stock. Add three shots Worchestershire sauce to chicken broth and pour over pork chops and 3/4 cup of rice in a 9 x 11 pan.

Bake at 350 covered with foil for 40 minutes.

Easy and super delicious!

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