Ingredients:
4 boneless pork chops ( 3/4 inch thick)
salt and pepper
1/4 cup flour
1 tablespoon vegetable oil
1 cup uncooked long grain rice
1 (14 1/2 ounce) cans chicken broth
1/2 cup water
2 minced garlic cloves
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 (10 ounce) packages frozen peas
1/2 cup grated parmesan cheese
black pepper
Directions:
Sprinkle pork chops with salt and pepper and dredge in flour, shaking off excess.
In a large skillet over medium heat, brown pork chops in oil.
Remove chops from the pan.
Add the remaining ingredients except for peas, Parmesan cheese and black pepper to skillet. Place pork chops over the rice mixture.
Bring to a boil.
Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
Remove chops to serving platter.
Add peas, parmesan cheese and black pepper to rice and stir together until peas are warmed through.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.