Smothered Pork Chops and Rice

Smothered Pork Chops is a great comfort food. Pairing it with rice adds to the comfort. See if you agree.

6 pork chops, about 1 1/2-inch thick

Creole seasoning to taste

Cayenne pepper (optional)

Flour for coating chops

1 tablespoon canola oil

1 cup minced nions

1/2 cup chopped tomato

1/3 cup minced green bell pepper

2 cloves garlic, minced

1 1/2 cups long-grain rice

1/12 cups tomato juice

1 1/2 cups beef stock

1 teaspoon lemon juice

1 bayleaf

Hot pepper sauce, to taste

Sliced green onions for garnish

Season pork chops on both sides with Creole seasoning and cayenne to taste; dredge in flour, patting to adhere. Place canola oil in a large heavy skillet over medium-high heat; when oil shimmers, add chops and cook, turning once, until golden brown on both sides. Remove to a place and set aside. Add onion, tomato, bell pepper, and garlic to the pan and cook, scraping up and browned bits, until vegetables are softened, about 8 minutes. Add rice and cook, stirring until rice begins to turn translucent. Add tomato juice, beef stock, lemon juice, and bay leaf; bring to a simmer and reduce heat Add hot pepper sauce, if desired. Return chops to pan, cover, and cook slowly for about 30 minutes or until chops are fork-tender. Remove and discard bay leaf; garnish with green onions and serve.

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Enjoy!!!

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