Ingredient:
2 tbsp butter
2 (3/4-inch) bone-in pork loin chops (7 to 8 oz each), trimmed
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup thinly sliced yellow onion
1 clove garlic, finely chopped
1 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup heavy whipping cream
1/2 cup uncooked regular white rice
2 tbsp chopped fresh Italian (flat-leaf) parsley leaves
Method:
In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Rub pork chops with 1/4 teaspoon of the salt and the pepper. Add pork to skillet; cook 4 to 6 minutes, turning once, until brown on both sides. Using tongs, transfer to plate.
Add remaining 1 tablespoon butter to skillet; melt over medium heat. Add onion and remaining 1/4 teaspoon salt. Cook 2 to 3 minutes, stirring frequently, until onion softens. Stir in garlic. Stir in broth and whipping cream; heat to boiling. Stir in rice; return to boiling.
Place pork over rice. Reduce heat to low; cover and simmer 20 to 25 minutes or until most of liquid is absorbed, pork is no longer pink and meat thermometer inserted in center reads at least 145°F. Sprinkle with parsley.
2 tbsp butter
2 (3/4-inch) bone-in pork loin chops (7 to 8 oz each), trimmed
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup thinly sliced yellow onion
1 clove garlic, finely chopped
1 cup Progresso™ chicken broth (from 32-oz carton)
1/4 cup heavy whipping cream
1/2 cup uncooked regular white rice
2 tbsp chopped fresh Italian (flat-leaf) parsley leaves
Method:
In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Rub pork chops with 1/4 teaspoon of the salt and the pepper. Add pork to skillet; cook 4 to 6 minutes, turning once, until brown on both sides. Using tongs, transfer to plate.
Add remaining 1 tablespoon butter to skillet; melt over medium heat. Add onion and remaining 1/4 teaspoon salt. Cook 2 to 3 minutes, stirring frequently, until onion softens. Stir in garlic. Stir in broth and whipping cream; heat to boiling. Stir in rice; return to boiling.
Place pork over rice. Reduce heat to low; cover and simmer 20 to 25 minutes or until most of liquid is absorbed, pork is no longer pink and meat thermometer inserted in center reads at least 145°F. Sprinkle with parsley.
