Tangy Pork Chops on Rice

Tangy Pork Chops on Rice

(This is another dish that just doesn’t take a very good picture, but it does taste amazing!)

While this isn’t a quick meal to whip up — the pork chops need to cook for about 45 minutes — it’s very easy to put together.

I usually buy a four-pack of chops, and by cutting them into strips after they’ve cooked I can fan them out over the rice with some steamed vegetables. This will feed my family of five and there’s even some left over for Mike to take to work.

While the chops are cooking, get some rice on to cook about halfway through and the whole meal will be ready at the same time.

Tangy Pork Chops

1/4 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4-6 boneless pork chops, about 3/4 to 1 inch thick

1 tablespoon vegetable oil
2 medium tomatoes, chopped
1 medium onion, thinly sliced
1/4 c soy sauce
1/4 c water (or chicken broth)

Combine the flour, garlic powder and pepper and coat chops with mixture; shake off the excess. (The easiest way to do this is to place the flour mixture in a large resealable bag, place chops inside the bag and shake.)

Brown chops on both sides in hot oil over medium-high heat. Sprinkle tomatoes and onion pieces over chops. Pour soy sauce and water over all. Cover and simmer 45 minutes, turning chops over once about halfway through.

When chops are finished cooking, remove them to a plate and keep warm. Turn the heat up a little to reduce the onion, tomato and soy sauce mixture for a few minutes, stirring occasionally, to make a sauce, and serve over chops and rice.

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