Smothered Pork Chops over Rice
- 5 Min
- COOK TIME
- 13 Min
- READY IN
- 18 Min
It's a meal-in-one you can't refuse! No side dishes needed -- the combo of pork chops and rice will fill you right up!
What You'll Need:
- 2 extra-large bags boil-in-bag white rice
- 2 tablespoons all-purpose flour
- 2 teaspoons chili powder, divided
- 1 teaspoon salt
teaspoon black pepper
- 4 (1/2-inch-thick) boneless pork loin chops
- 2 tablespoons canola oil
cup bottled barbecue sauce
cup frozen chopped onion
- 2 teaspoons cornstarch
- 2 teaspoons water
What To Do:
Prepare rice according to package directions; keep warm.
Meanwhile, combine flour, 1 teaspoon chili powder, salt, and pepper in a shallow dish; dredge pork chops in flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add chops, and cook 2 minutes on each side or until golden.
Combine barbecue sauce, onion, 1/4 cup water, and remaining 1 teaspoon chili powder; pour over chops. Cover, reduce heat, and simmer 8 minutes or until chops are done. Remove chops from pan, and keep warm.
Combine cornstarch and 2 teaspoons water, stirring until smooth. Add cornstarch mixture to sauce in pan; cook, stirring constantly, 1 minute. Divide rice evenly among plates; place chops over rice, and spoon sauce evenly over chops.
Adding a slurry is a fast and easy way to thicken a sauce with no lumping. A mixture of cornstarch (or flour) and water is stirred into a hot liquid mixture, as we do in this recipe.
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