This is a wonderfully flavored, one-pot dish that will satisfy everyone
at your table. If you prefer, you can substitute chicken or beef
in the place of pork.
- 6 (1/2-inch thick) center-cut pork chops
- 1 cup converted rice, uncooked
- 1/2 cup olive oil
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/2 cup diced garlic
- 1 (8-ounce) can tomato sauce
- 1 1/2 cup beef consommé
- 1 bay leaf
- 1 tsp chopped basil
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley
- 1 tsp salt
- black pepper
- Louisiana Gold Pepper Sauce
Preheat oven to 325 degrees F. In a large cast iron skillet, heat
oil over medium-high heat. Season chops well using salt, pepper
and Louisiana Gold. Brown chops well on both sides, allowing them
to caramelize in the bottom of the skillet. Once they are golden
brown, remove and keep them warm. In the same skillet, add onions,
celery, bell peppers and garlic. Sauté 3-5 minutes or until
vegetables are wilted. Add tomato sauce, consommé and water.
Bring to a low boil and reduce to simmer. Add bay leaf and basil.
Season to taste using salt and pepper. Remember to slightly over-season,
since the rice will absorb most of the flavor. Blend in rice, stirring
well into the mixture. Layer pork chops over sauce and top with
green onions. Cover and cook 1 hour or until rice is totally cooked.
When done, sprinkle with chopped parsley and serve hot.