Post by April B. on Jun 19, 2003 10:20:45 GMT -6
Pork & Wild Rice Skillet
Serve: 6
6 pork shops, cut 3/4-inch thick
1 tablespoon oil
1 1/3 cups water
1 cup dry white wine
1 (6-ounce) package long grain & wild rice
1 medium onion, thinly sliced
1 medium tomato, cut in 1/2-inch wedges
Brown pork chops in oil in large skillet over medium high heat,
about 5 minutes on each side. Remove from skillet and drain
off drippings. Add water, wine and contents of rice and seasoning
packets to skillet. Arrange pork chops over rice mixture. Place
onion slices over pork chops. Bring to boil. Cover tightly and
cook over low heat until all liquid is absorbed, about 25 minutes.
Top with tomato wedges.
Serve: 6
6 pork shops, cut 3/4-inch thick
1 tablespoon oil
1 1/3 cups water
1 cup dry white wine
1 (6-ounce) package long grain & wild rice
1 medium onion, thinly sliced
1 medium tomato, cut in 1/2-inch wedges
Brown pork chops in oil in large skillet over medium high heat,
about 5 minutes on each side. Remove from skillet and drain
off drippings. Add water, wine and contents of rice and seasoning
packets to skillet. Arrange pork chops over rice mixture. Place
onion slices over pork chops. Bring to boil. Cover tightly and
cook over low heat until all liquid is absorbed, about 25 minutes.
Top with tomato wedges.
