Who’s for pork and rice?
Clovis News Journal Classified Advertising Manager Leslie Nagy passed along a recipe she remembers her mother making when she was a girl.
“As a kid, this was always a ‘feel good’ food,” Leslie said in an e-mail. “As an adult, it is the only kind of rice my 17-year-old daughter will eat!”
The recipe is good and pretty simple. Despite several mistakes, I didn’t manage to mess it up.
Pork Chops and Rice
1 medium onion, diced
2 Tablespoons oil
Salt and pepper to taste
2 Tablespoons brown sugar
2 cans, 8-ounces each, tomato sauce
1 cup white rice (uncooked)
1/4 cup celery, chopped
Pork chops, about 4
1 1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
In large skillet, saute onion and celery lightly in oil. Sprinkle pork chops with salt and pepper, add to skillet and brown on both sides. Remove chops.
Add water, brown sugar, salt, pepper and 1 1/2 cans of tomato sauce to skillet. Heat and stir, bringing to boil. Add rice and stir.
Add chops. Cover and simmer for 30 minutes.
Pour remaining tomato sauce over chops. Cover and cook 15 minutes longer.