Pork Chop Refrigerator Surprise

Have you noticed that since this baby came along my recipes have gotten simpler and simpler, easier and easier? Yeah, I thought so. I can't apologize for it. It is what it is. Maybe some of you out there, like me, only have time for a 15 minute prep for dinner most nights and this appeals to you. To the rest of you, please know that I still love you. I just don't have time right now for hand-rolled pasta and deboning rabbits.

Surely, one day I'll go back to those ways. A girl can dream.

In the meantime, the rest of us will make refrigerator surprise. And we will LIKE IT.

This one in particular I did quite like, so I thought I'd share it with you in hopes that there are some of you out there who won't judge me too harshly for using a bag of frozen pre-cut peppers and a can of pineapple chunks instead of the fresh stuff. Just this once.

We'll call this "Asian Pork Chops and Rice" because the recipe includes soy sauce. Otherwise, it's just a casserole. But I like a good one-dish meal. The assembly was ridiculously fast and the result warm and comforting, and really, what more do you want on a chilly Monday night? Oh fine, you want rabbit ravioli. Well, go on then.

Asian Pork Chops and Rice
4 or 5 pork chops
2 cups white rice
2 cups chicken broth plus 1/2 cup reserved
1/2 cup soy sauce
1/2 teaspoon Sriracha (more if you like the spicy)
3/4 cup pineapple chunks (yes mine were from a can)
1/3 cup pineapple juice (I just used the stuff from the can of pineapple)
1 cup sliced bell peppers (yes mine were frozen tri color from a bag)
Cracked black pepper

Prepare a 9x11 baking dish by coating with cooking spray or butter. I used butter. Preheat your oven to 350 degrees.

Measure in your rice.

Combine the liquid ingredients, pineapple, and peppers in a mixing bowl, then pour the whole thing over the rice. Lie your pork chops on top of the rice and pineapple/pepper mixture, and then pour about another 1/2 cup over the top of everything and crack some black pepper over them. Bake for about 45 minutes until the rice is cooked.

Fruit, vegetable, protein and starch all in one dish. White trash? Maybe. But seriously, it was delicious, my husband and my 3-year-old liked it, and it make a lot for a very reasonable price, which in my recipe book gets a gold star.

Comments

Sunflower1943 1 year, 7 months ago

Do you cover this before baking?
Is the extra 1/2 cup of (?) the reserved chicken broth? Wondering about using chicken thighs (bone-in) skin removed. Your thoughts?

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Megan Green Stuke 1 year, 7 months ago

I didn't cover it because I wanted my chops to brown. The 1/2 cup of reserved chicken broth should be poured over the top of everything just before baking. I think the thighs would be fine - just make sure you cook long enough to get them done. Chops cook faster than bone-in chicken.

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gastrawn 1 year, 7 months ago

Is the white rice uncooked instant?

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Megan Green Stuke 1 year, 7 months ago

Nope. I just used jasmine because that's what I had in the pantry.

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sandycar42 1 year, 7 months ago

What did I do wrong, Megan? My rice was still hard when this was supposed to be done and the pork chops didn't brown. Does Jasmine rice cook faster than white rice?

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Megan Green Stuke 1 year, 7 months ago

I don't know! I am sorry!! Maybe you didn't pour enough liquid on??

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