Serves:
6
Prep Time:
75
Meal Occasion:
Main Dish, Dinner, Lunch
Cuisine Type:
Latin, Mexican
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 6 | pork chops center cut 3/4" - 1" thick |
| 2 | medium onions sliced |
| 1 | medium green pepper chopped |
| 1 | clove garlic minced |
| 1/2 | cup water |
| 1 | Tbsp. brown sugar |
| 1 | tsp. salt |
| 1 | Tbsp. flour |
| 2 | Tbsp. vegetable oil |
| 1 | tsp. pepper |
| 1/2 | cup dry white wine |
| 1 | Tbsp. Dijon Mustard |
| 2 | Tbsp. pimientos coarsely chopped |
Try using whole grain mustard instead of Dijon.
Recommended:
Instructions
1. Combine flour with salt and pepper and dredge each pork chop in the seasoned flour.
2. Brown pork chops in oil in 10-inch skillet, turning to brown well on both sides. Remove chops and set aside.
3. Add garlic and onion to fat in pan and sauté until it is aromatic and onions are caramelized. Add wine to deglaze the pan, and cook until almost gone.
4. Combine brown sugar, mustard and water and add to the pan.
5. Place pork chops back in pan and baste the chops in the sauce several times. Until pork is done.
6. Meanwhile, cook rice according to package directions.
7. Add green pepper to pork 15 minutes before end of cooking time. Top with pimiento. Serve with rice.
