Pork Chops with Cumin Rice

 

2 servings

• 2 bone-in pork chops (¾ inch thick)
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon vegetable oil
• 1 teaspoon chicken bouillon granules
• 1 cup hot water
• ½ cup uncooked long grain rice
• 2 tablespoons chopped onion
• 2 tablespoons chopped green pepper
• 2 teaspoons Worcestershire sauce
• ½ teaspoon ground cumin

1. Sprinkle pork chops with salt and pepper.
2. In a small ovenproof skillet, brown chops in oil for 2-3 minutes on each side ; remove and keep warm.
3. Dissolve bouillon in water ; pour into skillet and stir to loosen the browned bits.
4. Stir in the rice, onion, green pepper, Worcestershire sauce and cumin ; place chops over the rice.
5. Cover and bake at 350F (180C) for 15-20 minutes or until meat juices run clear and rice is tender.
6. Let stand 5 minutes before serving.

BON APPÉTIT