MENU
 
 
 
 

  • Porkchops with Brown Rice and Mozzarella

    1 vote
    Porkchops with Brown Rice and Mozzarella
    Prep: 20 min Cook: 15 min Servings: 4
    by Salad Foodie
    406 recipes
    >
    Resurrecting gastronomic memories of long ago, I created this take on an all-in-one-dish my aunt used to make. She used CANNED Spanish rice, which I don't think is available anymore. For my interpretation I prepared Spanish rice using brown rice (browning the raw rice with onions and garlic in EVOO and simmering with water, spices and tomato paste until rice was tender.) You can make your favorite Spanish rice recipe or in a pinch, use a convenience box mix for it. Or you can prepare a favorite brown rice and/or wild rice recipe with mushrooms and your choice of seasonings. They'll all work here. Add a side of sauteed zucchini or steamed spinach, a fruit salad ..... and dinner is ready!

    Ingredients

    • 1 pound center cut thinly sliced porkchops - (I used bone-in with 4 count to the package)
    • 1 tablespoon olive oil
    • Salt and pepper to taste (optional)
    • 2 cups cooked brown or white rice (Spanish rice, mushroom rice or any favorite version is fine)
    • 3 ounces sliced mozzarella cheese (I cut my own slices from a one pound ball, but you need enough slices to cover top of pork chops)
    • Fresh basil leaves for garnish (optional)

    Directions

    1. Trim porkchops of any visible fat rim, then panfry in oil just until lightly browned on both sides and cooked through, seasoning as desired. Place on foil-lined broiling tray.
    2. Mound 1/3 to 1/2 cup prepared cooked rice on top of each chop, then cover with mozzarella slices.
    3. Place tray under broiling unit and broil just until cheese begins to brown (watch carefully as this goes FAST).
    4. Garnish with fresh basil leaves and serve.

    Similar Recipes

    Leave a review or comment