Pork Chops with Caraway Rice
Start the rice just before putting the chops in the broiler. Serve with buttered Brussels sprouts.
4 pork loin chops, cut 1 1/4 inches thick
1 cup celery
1/2 cup thinly sliced onion
1 teaspoon vegetable oil
1 1/4 cups water
1/2 cup long grain rice
2 teaspoons caraway seed
1 teaspoon lemon juice
1 teaspoon salt
- Place chops on rack in broiler pan. Broil 4 to 5 inches from heat for 5 minutes on each side. Continue broiling, turning occasionally, about 4 minutes more, for a total of 14 to 16 minutes.
- Meanwhile cook celery and onion in oil in a large skillet for 2 minutes or until crisp-tender. Stir in water, rice and caraway seed. Bring to a boil; reduce heat, cover and simmer 20 minutes or until all liquid is absorbed. Stir in lemon juice and salt.
- Arrange pork chops on top of rice mixture.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.