The mom-in-law. She lives with us and does most of the cooking on weeknights. On weekends, we either eat out or occasionally, we do like to attempt a cook-out. One weekend, she was out of town, so the Man and I put on our creative caps and wondered what we should be cooking for our Sunday cook-out.
When we were living in Tokyo some 5 years back, I used to trawl the internet for interesting one-dish meals to whip up. Cooking has never been my forte and one-dish meals seemed like the easiest to make. I found this relatively simple pork chops and rice recipe. Made it once for the Man and we loved it! Copied the recipe down into my cook-book, hoping that one day I will be able to recreate the dish.
Imagine, 5 years on, I decided that it’s finally time to make this dish. Ingredients seemed relatively easy to get with the exception of canned French Onion Soup which may not be so common on our supermarket shelves.
But I did manage to find canned French Onion Soup at Cold Storage. So decided to make this dish once again with a few minor tweaks to the original recipe.
Pork Chops and Rice (recipe found online but I can’t remember where since it was 5 years ago)
a) 1 (10 .5 ounce) can of French Onion Soup
b) 1 cup uncooked long grain white rice
c) 4 pork chops (at least four bone-in)
d) Salt and Pepper
1) Pre-heat over to 180 degrees Celsius.
2) Put approximately 1 cup of washed but uncooked rice in the bottom of a casserole dish.
3) Cover the rice with one can of French Onion Soup. [Save empty can for later use.]
4) Season pork chops with salt and pepper. Brown pork chops in a large skillet and set aside. [We used 2 large cuts of pork-chops instead of 4.]
5) Fill the saved can with water and pour into the skillet that was used for browning of the pork chops.
6) Scrape the fixins from the pan with water and pour into casserole dish.
7) Stir the ingredients in the dish and spread the rice evenly.
8) Place chops in a single layer on top of rice mix.
9) Bake in oven half an hour uncovered.
10) Thereafter, cover with foil and bake for another 30 mins.
11) Serve hot and enjoy!
My mistake for this was that I didn’t follow the instructions to the tee which I should have. I thought 2 cans of water for the rice was too much so I adjusted and added just half a can of water instead. That was mistake for the rice turned out to be a little too dry then what I remembered it to be.
So, if you are ever making this and wondering ‘Really? 2 cans of water?’ Trust me, it really is.
But all in all, a really satisfying one dish meal that we served with a side of fresh Japanese tomatoes as a starter. Hoping to make this again one day. And this time, I must get it right!