Well, I tell ya, if you’re lookin’ for a quick and easy meal that’ll fill your belly up right, you gotta try them pork chops with wild rice. Ain’t much to it, but it sure tastes good and don’t take up too much of your time. You just need a few simple things from the kitchen, and you’re all set to cook up somethin’ that’ll have your whole family askin’ for more.
First thing’s first, get you some pork chops. Now, I ain’t picky, but you’ll get the juiciest pork chops if you use them with bones in. Some folks like to use them boneless, but trust me, the bone gives it extra flavor and keeps it nice and tender. You just want to make sure to cook ‘em right so they don’t dry out. If you cook ‘em too long, you’ll end up with a tough ol’ piece of meat, and nobody wants that.
So, what you do is heat up a skillet or a pan. Pour in a little oil, not too much, just enough to coat the bottom. You get that oil hot, then you take them pork chops and season ‘em how you like. I just use salt and pepper mostly, but you can add whatever spices you got on hand. Garlic powder, onion powder, or even some thyme if you feel fancy.
Now, take them chops and put ’em in the hot pan. You want to brown ‘em real good on both sides. Don’t be in no rush; let ’em get a nice golden-brown color, it’ll make ’em taste so much better. Once you got ‘em seared nice, you gotta get ‘em in the oven. Preheat it to about 350 degrees, and pop them pork chops in there for about 15 to 20 minutes. It ain’t gotta be exact, just make sure the inside reaches about 145 degrees Fahrenheit. If you don’t got a thermometer, just cut into one and see if it’s pink in the middle. If it is, give it a bit more time.
While the pork chops are cookin’, you can start on the wild rice. Now, wild rice is a little different than your regular white rice. It’s got a nuttier taste, and it’ll make the meal feel fancier, even though it ain’t no more work than plain rice. All you need to do is boil it, just like you would regular rice, but follow the package directions ‘cause sometimes wild rice takes a little longer. When it’s done, you fluff it up with a fork. That’s it. Simple.
When them pork chops are ready, pull ‘em outta the oven, and don’t forget to let ‘em rest for about 5 minutes before you cut into ‘em. This lets the juices settle back into the meat, and makes sure your pork chops stay tender and juicy. Don’t rush it, okay? Let that rest time do its work. While they’re resting, you can get your wild rice on the plate. Spoon it up nice and neat, and then place them pork chops right on top of the rice.
Now, if you want, you can even drizzle a little bit of gravy or sauce over the pork chops, but that’s up to you. Some folks like ‘em plain, some like a little extra somethin’ on there. Either way, this meal’s gonna fill you up right and make your tastebuds dance.
If you’re looking for a way to reheat the leftovers, all you gotta do is cover ’em up with aluminum foil and pop ‘em back in the oven at about 300 degrees. Let ’em warm up slow so they stay juicy, and you’ll have yourself another good meal.
So there you have it—pork chops with wild rice, easy as pie and sure to satisfy. Ain’t no reason to make things harder than they need to be, and this here recipe will do just the trick!
Ingredients:
- Pork chops (bone-in is best)
- Wild rice
- Oil for frying
- Your choice of seasonings (salt, pepper, garlic powder, thyme, etc.)
Directions:
- Preheat oven to 350°F.
- Season pork chops with your favorite spices.
- Heat oil in a skillet, brown pork chops on both sides.
- Transfer pork chops to the oven and bake for 15-20 minutes or until internal temperature reaches 145°F.
- Cook wild rice according to package directions.
- Let pork chops rest for 5 minutes before serving.
- Serve pork chops on top of wild rice.
Tags：[pork chops, wild rice, easy recipe, dinner, family meal, comfort food, simple cooking]
