Baked pork chops with cuban rice

Recipe from: 10/1/1996 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • 30
    ml
    chopped garlic
  • 7
    ml
    salt and pepper each
  • 1
    green pepper
  • 6
    pork chops
  • 90
    ml
    oil
  • 65
    ml
    dry white wine
  • 1
    large onion, finely chopped
  • 425
    g
    tomatoes, drained
  • 2
    ml
    origanum
  • 750
    ml
    chicken stock
  • 300
    g
    raw rice
  • 8
    black olives, pipped and chopped
  • 15
    ml
    capers, chopped
  • 125
    ml
    frozen peas
  • lemon wedges
 

Method

 
1. Preheat oven to 180 ºC.
2. Mix 15 ml garlic with salt and pepper to form a paste. Spread on both sides of the chops. Cover and chill for about 4 hours.
3. Heat 30 ml of the oil in a heavy-based frying pan and brown the chops. Remove from the pan and place in an ovenproof dish. Pour off excess oil from pan. Heat the white wine in the pan and then pour over the pork chops.
4. Heat the remaining 60 ml of oil in a saucepan and add onion, green pepper and remaining 15 ml of garlic. Cook until soft.
5. Add tomatoes and origanum. Stir in the stock, uncooked rice, olives and capers. Cover and allow to simmer for 15 minutes.
6. Place rice under chops in ovenproof dish and bake, loosely covered, for 30 minutes.
7. Stir in peas and heat for a further 5 minutes until peas are soft and hot.
Serve with lemon wedges.
Serves 4-6.
 

Read more on: pork
 

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