By Taylor Unnerstall
Preheat your oven to 350°F (175°C).
Season the pork chops with salt, pepper, and paprika on both sides.
In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the pork chops and sear on each side for about 3-4 minutes until golden brown. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil and butter. Once melted, add the sliced onions, minced garlic, sliced peppers, and sauté for 5 minutes until the onions are translucent.
Add the flour to the skillet and stir to coat the vegetables. Slowly pour in the chicken stock and milk while continuously stirring. Simmer for 3-4 minutes until the sauce thickens. Adjust seasoning with more salt and pepper if needed.
Place the seared pork chops back into the skillet, spoon the sauce over them, and cover the skillet. Transfer the skillet to the preheated oven and bake for 35 minutes.
While the pork chops are baking, peel and cut the potatoes and carrots into bite-sized pieces. Boil them in salted water until tender, about 15 minutes. Drain and set aside.
In a medium pot, cook the rice according to the package instructions using water or additional chicken stock for flavor. Fluff with a fork once done.
Remove the skillet from the oven once the pork chops are cooked through. Serve the smothered pork chops with the cooked rice and vegetables on the side.
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This Main Course Dinner recipe is ready in 1 hour 20 minutes and features pork chops, onion, potatoes and other delicious ingredients. Contains 600 calories total.
Preheat your oven to 350°F (175°C).
Season the pork chops with salt, pepper, and paprika on both sides.
In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the pork chops and sear on each side for about 3-4 minutes until golden brown. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil and butter. Once melted, add the sliced onions, minced garlic, sliced peppers, and sauté for 5 minutes until the onions are translucent.
Add the flour to the skillet and stir to coat the vegetables. Slowly pour in the chicken stock and milk while continuously stirring. Simmer for 3-4 minutes until the sauce thickens. Adjust seasoning with more salt and pepper if needed.
Place the seared pork chops back into the skillet, spoon the sauce over them, and cover the skillet. Transfer the skillet to the preheated oven and bake for 35 minutes.
While the pork chops are baking, peel and cut the potatoes and carrots into bite-sized pieces. Boil them in salted water until tender, about 15 minutes. Drain and set aside.
In a medium pot, cook the rice according to the package instructions using water or additional chicken stock for flavor. Fluff with a fork once done.
Remove the skillet from the oven once the pork chops are cooked through. Serve the smothered pork chops with the cooked rice and vegetables on the side.
Calories per Serving: 600
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