Cajun Pork Chops and Wild Rice






I found this recipe the other day and knew we had to try it. It turned out even better than expected. I mus also say it tastes a lot better than it photographs! Serve with a green salad,


2 cups cooked wild rice

2 pork chops

Vegetable or olive oil

Cajun seasoning

Chopped celery (optional)

Chopped bell pepper

Chopped onion

2 beef bullion cubes or 2 tsp beef bullion powder

1/3 cup heavy cream (or water)


Cook rice and set aside.

Season chops with Cajun seasoning. Heat oil and sprinkle a little seasoning on the oil Brown chops on both sides, remove, and set aside.

Add more oil and saute vegetables. Crush the bullion cubes and sprinkle over the vegetables,  or strew the powdered broth over them. Season with Cajun seasoning, and stir. Saute until vegetables are soft.

Spread rice on the bottom of an 8x8inch/20x20cm baking dish. Place chops on top. Spoon vegetables on top of chops. Pour cream (or water) around the edges. Cover tightly with aluminum foil.

Bake at 350°F/175°C for 30 minutes. Remove foil and cook an additional 30 minutes.


NOTES; the celery is optional, and if you don't have cream, or don't want the extra fat, you can use water.

Use seasoning to your own taste, we like a lot.

This is the orginal recipe, which said 6 pork chops. The two of us ate 90% of the rice, so I would cook a lot more rice and veg for more than 2.

There was stil oil and yumminess in the frying pan, so Norbert took a piece of bread, wiped it up and fried it for a minute. He said that was when he knew the dinner was going to be great

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