Pork Chops With Tomato And Rice Stew - Pork Recipes - LGCM

Name: Pork Chops With Tomato And Rice Stew - Pork Recipes - LGCM
Ingredients: It’s quick to make – you get all the benefits of a stew without having to cook for a long time.; It’s hearty, filling, and warming – all of the things you want from a winter meal.; You can make this pork chops with tomato and rice stew with pantry staples – no need to go out to the store in the snow!; Before you add the rice, remove the stew from the stovetop.; Add one more cup of chicken broth.; Blend with an immersion blender until the mixture reaches your desired consistency, adding more broth if needed.; Continue with the recipe as indicated.; Season your pork chops with a Cajun or Creole rub before cooking. We like this Tony Chachere’s seasoning you can purchase on Amazon .; Add up to a tablespoon of Cajun or Creole rub to the stew along with the tomatoes.; Pour in a dash of your favorite hot sauce like Tabasco to the stew after you’ve added the rice.; Cut half a cup of cherry tomatoes in half and add to the stew alongside the diced tomatoes. Let them stew down to bring more texture and tomato flavor to the recipe.; Start with whole tomatoes and let them cook down for more bites of tomato. You’ll need to break them up with a wooden spoon as they cook, and it will take more time, but you’ll get more tomatoes!; Grab a shallow bowl and put a small layer of stew in the bottom. You don’t want a ton of stew, just enough to get a scoop with each bite of pork.; Slice a pork chop into thin strips and place the sliced pork chop on top of the stew. It can then be cut into bite sized pieces to enjoy with a bit of stew.; I put some lettuce microgreens on top of the pork chops for freshness, color, and crunch. They were a nice addition, but if you don’t have them, it’s no big deal!; Finally, I had some slices of baguette on the side to sop up the rest of the stew – so yummy!; 8 Boneless Pork Chops (cut at about 1/2″ thick); Buttery Garlic Rump Rub (from LGCM or your favorite pork chop seasoning); 3 cup Cooked Rice (white or brown – your choice); 1 Tbsp Vegetable Oil; 1 Yellow Onion (diced); 2 clove Garlic (minced); 2 Tbsp Tomato Paste; 1 can Diced Tomatoes (28 oz); 3 cup Chicken Broth; 2 tsp Kosher Salt; 1 tsp Black Pepper; 1 tsp Paprika; Microgreens (optional, for serving); Baguette (sliced, for serving)

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As I post this recipe, it's cold outside. We wanted a dinner that was comforting but quick to make with what we had lying around the house, so I came up with

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Ingredients

It’s quick to make – you get all the benefits of a stew without having to cook for a long time.
It’s hearty, filling, and warming – all of the things you want from a winter meal.
You can make this pork chops with tomato and rice stew with pantry staples – no need to go out to the store in the snow!
Before you add the rice, remove the stew from the stovetop.
Add one more cup of chicken broth.
Blend with an immersion blender until the mixture reaches your desired consistency, adding more broth if needed.
Continue with the recipe as indicated.
Season your pork chops with a Cajun or Creole rub before cooking. We like this Tony Chachere’s seasoning you can purchase on Amazon .
Add up to a tablespoon of Cajun or Creole rub to the stew along with the tomatoes.
Pour in a dash of your favorite hot sauce like Tabasco to the stew after you’ve added the rice.
Cut half a cup of cherry tomatoes in half and add to the stew alongside the diced tomatoes. Let them stew down to bring more texture and tomato flavor to the recipe.
Start with whole tomatoes and let them cook down for more bites of tomato. You’ll need to break them up with a wooden spoon as they cook, and it will take more time, but you’ll get more tomatoes!
Grab a shallow bowl and put a small layer of stew in the bottom. You don’t want a ton of stew, just enough to get a scoop with each bite of pork.
Slice a pork chop into thin strips and place the sliced pork chop on top of the stew. It can then be cut into bite sized pieces to enjoy with a bit of stew.
I put some lettuce microgreens on top of the pork chops for freshness, color, and crunch. They were a nice addition, but if you don’t have them, it’s no big deal!
Finally, I had some slices of baguette on the side to sop up the rest of the stew – so yummy!
8 Boneless Pork Chops (cut at about 1/2″ thick)
Buttery Garlic Rump Rub (from LGCM or your favorite pork chop seasoning)
3 cup Cooked Rice (white or brown – your choice)
1 Tbsp Vegetable Oil
1 Yellow Onion (diced)
2 clove Garlic (minced)
2 Tbsp Tomato Paste
1 can Diced Tomatoes (28 oz)
3 cup Chicken Broth
2 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Paprika
Microgreens (optional, for serving)
Baguette (sliced, for serving)