Ingredients Jump to Instructions ↓

  1. 1 Pork cutlets,

  2. 1/2" thick each 1/2 cup 31g / 1.1oz Flour

  3. 1 tablespoon 15ml Olive oil Salt - to taste Freshly-ground black pepper - to taste

  4. 1 Onion - chopped (medium)

  5. 1 Garlic clove - minced (large)

  6. 1 1/4 cups 200g / 7.1oz Converted rice

  7. 1 3/4 cups 414ml Chicken broth

  8. 1 Frozen green peas -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Toss pork pieces with flour. In a large skillet over medium heat, brown the chops in the oil, sprinkling lightly with salt and pepper. Add chopped onions and minced garlic; continue cooking until onion is wilted. In a crockpot, place the rice, sprinkle with parsley, then add the pork and onion mixture. Pour chicken broth into hot skillet and stir to loosen browned bits. Pour over pork and rice in the crockpot. Cover and cook on LOW for 6 to 8 hours. Add frozen green peas (thawed - run hot water over them) during the last 1/2 hour, if desired. This recipe yields 4 to 6 servings.


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