Ingredients:

• 4 pork chops, 3/4 inch thick, boneless
• 2-3 tablespoons olive oil
• 1 cup long grain rice, uncooked
• 2 cups water
• 1 cube chicken broth
• 1 onion, finely chopped
• 2 garlic cloves, minced
• salt and pepper to taste

Cooking time: 40 minutes

Serves: 4

Cooking directions:

In a skillet, heat the olive oil and fry the pork chops for about 4-5 minutes on each side. Remove them from the skillet. Saute the onion and garlic over medium heat, until the onion softens. Add the rice, saute it for about 5-6 minutes, then add the water. Bring it to a boil, then add the chicken broth cube and stir until it dissolves. Add ground pepper to taste and a bit of salt. Mix well. Put the pork chops on top of the rice, cover the skillet and cook for about 20 minutes over low heat.

Variations: you can season the pork chops with spices such as thyme, basil, cumin or cilantro.

Ingredients:

• 4 pork chops, boneless
• 1 teaspoon paprika powder
• 1 teaspoon oregano, dried
• 1/2 teaspoon cumin
• rosemary
• 3-4 tablespoons olive oil
• salt and pepper to taste

Ingredients for the sauce:

• 2 tablespoons Dijon mustard
• 1/2 cup chopped green onions
• 1/2 cup white wine
• 1 tablespoon freshly squeezed lemon juice
• a dash of black pepper
• 1/2 teaspoon dried parsley

Cooking time: 20 minutes

Serves: 2

Cooking procedure:

Season the pork chops with paprika, salt and pepper, then sprinkle them with cumin, oregano and rosemary. Heat about 2-3 tablespoons olive oil in a cast iron skillet, then fry the pork chops for about 3-4 minutes on each side. If you see they go brown too quickly, reduce the heat a little.

Remove chops from the skillet, pour off some of the fat, then add the chopped green onions and cook them for about 1 minute to soften them. Add the wine, bring it to a boil while stirring from time to time.

Put the pork chops back into the skillet, cover and let simmer for about 10-15 minutes.

Remove the chops, then boil the juices for about 2 minutes, add the lemon juice, then remove from heat, add the mustard and the parsley and keep on stirring for about 1 minute. Pour the sauce over the chops and serve with a side dish of your choice.

Pork chop casserole is one of those dishes that one can never have enough of. Small tweaks in the ingredients can make it an unique meal each time, so it’s relatively easy to get creative in the kitchen, even if you don’t know too many recipes. Besides, casserole recipes are very easy to prepare, as they don’t require any intervention other than the initial setting up. When cooking pork chops in a casserole dish, it’s best to choose thinner ones, either boneless or bone-in. In case you prefer thinker chops, you’ll have to make sure you increase the cooking time long enough to reach the internal cooking temperature of 160 – 170 F, which is the safe cooking limit for pork meat.

Ingredients:

• 2 pork loin chops, boneless, less than 1 inch thick
• 2 onions, peeled, cut in quarters
• 3-4 average size potatoes, sliced
• 1 celery stalk, diced
• 2 cups cream mushroom soup
• 5-6 allspice berries, whole
• 2 tablespoons olive oil
• Salt and pepper as needed

Preparation time: 20 minutes

Cooking time: 1 hour

Serves: 2

Cooking Method:

Boil the potatoes and the celery until they are soft, but not completely cooked. Potatoes will taste better if you boil them first, then peel and slice them. Heat the olive oil in a skillet, season the pork chops with salt and pepper and brown them on both sides. This should take you about 10 minutes, as you don’t want them fully done. Put the browned pork chops in an oven dish and arrange the potato slices and celery over them, add the onion quarters and the allspice berries, then pour the cream mushroom soup on top of the food. Cover the dish and bake it in the oven at 350 F for about one hour. Optionally, you can sprinkle the food on top with grated cheese about five minuted before the cooking ends.