Pork Chops, Rice & Apple Grille

 

This is a fantastic recipe for moist pork chops and flavorful rice.  My husband is not fond of pork, but when I first made this dish, he said he wouldn’t mind eating pork this way all the time.

I found the original recipe in the package with the wild rice; below is my adapted recipe. Unfortunately, I don’t know what company provided it since I don’t have that portion left of the packet.

I make this in my large cast iron skillet, so there is very little clean up afterward as long as you have a lid large enough to cover the pan.

pork chops, rice & apple grille

4 lean pork chops, seasoned with salt and pepper
oil for grilling
1/2 cup wild rice + 1/2 cup white/brown rice mixture *
1 onion, sliced into rings
1 apple sliced thin, peel on, core removed
1 1/2 cup chicken broth**

Season the pork chops and brown in a large cast iron skillet or dutch oven in the oil. Remove to a plate.

Add the rice to the skillet, then add the pork chops back on top.

Cover the pork chops with the onion slices, then pour in the chicken broth.  Bring to a boil, then cover with the lid and simmer for 45-50 minutes. (If the chops are really thick, you may need a bit more time.)

Add the sliced apple to the pan, cover and simmer another 10-15 minutes until chops are done.

Serve and enjoy!

*I like this ratio of rice best, and since I mix my rice 1/2 white, 1/2 brown in the storage container, it is easy to grab. If you use more wild rice, you’ll need to add more water/broth to the pan, so adjust accordingly.

**Rather than keep broth on hand, I like using Penzey’s Chicken Soup Base and Seasoning. They have stores all over the country, so if there isn’t one near you, check wherever you are visiting because you will not be disappointed.


Breaking All My Rules

In case you haven’t noticed, I’m sort of a food snob. At least when it comes to heavily processed foods.

It is just that I don’t think that it can possibly be good for your body to fill it full of chemicals you cannot pronounce. I have seen first hand how some of these chemicals impact members of my family. (More about that some other time.)

What’s more, I truly don’t understand the advantage of processed food when preparing healthy, unprocessed food can be easy and is far more tasty.

But tonight, I broke all these rules because I used Cool Whip.

I’m not a fan of Cool Whip, but I do like it mixed into the occasional dessert because it makes desserts light, creamy and fluffy.

In the fall, I pulled out my chocolate eclair dessert recipe for the first time in at least four years. This recipe is a great example of how Cool Whip can make a dish. (I realize I haven’t posted this recipe, but next time I make it, I will.)

The peanut butter cup pie recipe below is another example. I’ve had this recipe tucked away for a long time, and finally got around to making it tonight. It was yummy!

peanut butter cup pie
(adapted from Kraft Food & Family magazine Holiday 2009)

1 pkg. (8 oz.) Neufchatel cream cheese, softened
1/2 cup  plus 1 T. creamy peanut butter, divided
1 cup cold milk
1 pkg.  (3.4 oz.) vanilla instant pudding
1 cup thawed Lite Cool Whip
1 chocolate pie crust (6 oz.) such as Oreo or something similar
3/4 cup chocolate chips

 

Beat the cream cheese and 1/2 cup peanut butter together well. Add the pudding powder and milk, and mix well. Whisk in the Cool Whip and pour into the pie crust.

Melt the chocolate chips in the microwave or a double boiler; stir well. Let cool slightly and pour on top of peanut butter mixture; spread. Melt leftover peanut butter and drizzle on top of chocolate layer.

Refrigerate four or more hours before serving.

**Next time I make this, I will leave out the pudding because I don’t think it added much flavor, and I would increase the peanut butter to 3/4 cups.