Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
If you’re looking for a quick, flavour‑packed weeknight dinner that cooks in just one pan, these Skillet Chops & Rice are a delicious choice. Tender boneless pork loin chops are browned to a golden finish before simmering gently on a bed of aromatic rice seasoned with onion, garlic, oregano, coriander, chili powder, and a touch of cayenne for gentle heat . Everything cooks together for a no‑fuss, no‑muss meal that’s hearty, satisfying, and full of layered flavour.
Finished with chopped dry‑roasted peanuts and a bright, herb‑flecked lime and honey vinaigrette — the star that lifts the whole dish — this recipe delivers a perfect balance of savoury, spicy, sweet, and tangy in every bite . Serve with a simple tossed salad and crusty bread for a complete, comforting supper that’s sure to become a favourite.
We don't eat a lot of red meat in this house, especially beef. It has gotten really cost prohibitive as of late. All meat is getting expensive though, chicken and pork as well, and don't get me started on lamb. When I can find it here, the cost of it is through the roof. Pork is the cheapest of all of them at the moment.
I know a lot of people don't like to eat pork, and often complain about it being dry sometimes, but really if it is cooked properly there are no issues with it being dry. Today's pork is also nice and lean, and this recipe I am sharing with you today is perfect for making them shine in the juiciest, most delicious way.
This is a deliciously spiced dish, which is not only quick and easy to make, but cooks all in one pan. No fuss. No muss. Just the way I like things. Browned chops nestled into a spicy/herby rice mixture and cooked until tender and juicy. A delicious lime and herb vinaigrette dressing is drizzled over them at the end, along with some chopped dry roasted peanuts for a bit of crunch and saltiness.
This is a truly lovely all in one meal that is not only easy to make, but economical and delicious. All you need on the side is perhaps a salad and some crusty bread or a few steamed vegetables and everyone will be very happy with what you set in front of them!
INGREDIENTS NEEDED
TO MAKE
SKILLET PORK CHOPS AND RICE
Simple ingredients put together in the most delicious way. Its a long list, but most of it is seasonings and flavor additions, things most of us already have in our store cupboards.
For the Chops:
- 4 boneless pork loin chops, 3/4 to 1 inch thick
- salt and black pepper
- 1 TBS oil
For the rice:
- 1 medium onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 1 TBS tomato puree (tomato paste)
- 1 tsp dried oregano
- 1 tsp mild chili powder
- 1/4 tsp ground coriander
- pinch cayenne pepper
- 315g of long grain rice (1 1/2 cups)
- 720ml chicken stock (3 cups)
- ( an additional 240ml/1 cup chicken stock, as needed)
You will also need:
- 4 TBS coarsely chopped dry roasted peanuts
For the dressing:
- 2 TBS finely chopped fresh coriander leaf (Cilantro)
- 1 TBS finely chopped fresh parsley
- 1 TBS finely chopped fresh oregano
- 1 TBS finely chopped fresh chives
- 2 tsp finely grated lime zest
- salt and black pepper to taste
- 1 TBS liquid honey
- 3 TBS fresh lime juice
- 3 TBS extra virgin olive oil
NOTES ON INGREDIENTS
- Try to use thickish boneless chops. If they are too thin they will dry out.
- My onion was about the size of a small orange.
- I used Bens Converted long grain rice.
- I used reconstituted Better than Bullion Chicken concentrate to make up the stock.
- You can leave the peanuts out if you have issues with peanuts. Coarsely chopped roasted almonds would also work well.
- The fresh herbs make for the best dressing. Much better than dried.
HOW TO MAKE SKILLET PORK CHOPS & RICE
These are very simple to make and oh-so-delicious when done!
- Trim your chops and slash the fat along the edge at 1 inch intervals. Pat dry and season all over with salt and black pepper. (Slashing the fat helps to prevent them from curling up in the skillet as they cook.)
- Heat the oil in a 12 inch skillet which has a tight fitting lid. Once the oil is hot, brown the chops on both sides, until golden brown, 2 1/2 minutes per side. Remove to a plate. (They don't need to be cooked through as they will be cooking further with the rice.)
- Add the onion to the pan. Cook, stirring occasionally, over medium heat until softened. Stir in the garlic and cook for a further minute. (Don't brown the garlic.)
- Add the oregano, tomato puree, coriander, cayenne and rice. Cook, stirring to coat the rice all over with the spice mixture. (Give it a good old stir so that everything is coated evenly.)
- Add the chicken stock and bring to the boil. Reduce to a simmer and nestle the chops down into the mix, along with any pan juices accumulated. Cover tightly and cook for 6 to 8 minutes on medium low heat. (Just tuck the chops in as best as possible. They shouldn't be covered. This will ensure the chops are cooked through, but not dry.)
- Transfer the chops to a cutting board, tend with foil and keep warm.
- Stir the rice to recombine. Cover tightly and continue to cook for a further 10 to 15 minutes, until the rice is tender, adding additional chicken stock as needed. Stir in 3 TBS of the dry roasted peanuts. Taste and adjust seasoning as required. (You may not need more seasoning. I didn't.)
- To make the dressing, whisk together all of the ingredients until well combined. (I use a wire whisk to do this.)
- Slice the chops diagonally into 1/2 inch slices and transfer them to the top of the rice in a decorative way. (This is for serving.)
- Whisk the dressing again and spoon half of the dressing over the chops. Sprinkle with the remaining peanuts. Serve immediately. Serve any remaining dressing at the table. (You may want to double the dressing. Yes, it is THAT good!)
🌟HINTS AND TIPS FOR SUCCESS
Slash the fat so the chops stay flat Cutting the fatty edge at 1‑inch intervals keeps the chops from curling as they brown .
Don’t overcook the pork Pork loin is very lean, so keep an eye on the timing — overcooking will toughen the meat . Remove the chops as soon as they’re cooked through and let them rest while the rice finishes.
Use the same pan for maximum flavour Cooking the onions and garlic in the pork drippings builds a deeper, richer base for the rice .
Toast the spices in the pan Stirring the oregano, coriander, chili powder, cayenne, and tomato purée into the onions before adding the rice helps bloom the spices and intensify the flavour .
Coat the rice well before adding stock Stirring the rice into the spice mixture ensures every grain absorbs flavour and cooks evenly .
Add extra stock only if needed Check the rice as it cooks — add a splash of stock if it’s getting dry, but avoid adding too much or you’ll end up with watery rice. You note that you rarely need the extra cup .
Aim for “dryish” rice This dish isn’t meant to be soupy — the rice should be fluffy and separate, not wet .
Finish with peanuts for texture Stirring in chopped dry‑roasted peanuts at the end adds a lovely crunch and contrast to the tender rice and pork .
Don’t skip the lime‑honey vinaigrette This bright, tangy dressing is the star of the dish — it lifts and balances all the savoury, spicy flavours beautifully .
Serve immediately for best texture The rice stays fluffiest and the pork stays juiciest when served right away, with extra dressing at the table for drizzling
FREQUENTLY ASKED QUESTIONS
CAN I USE BONE-IN CHOPS INSTEAD OF BONELESS?
Yes — bone‑in chops will work, but you may need to increase the cooking time slightly to ensure they cook through. Just be careful not to overcook them, as pork loin is very lean and can become tough if cooked too long
WHAT IF MY RICE DOESN'T COOK WITHIN THE ALOTTED TIME?
Simply add a splash more chicken stock and continue cooking until the rice is tender. You note that you rarely need extra stock, but adding a bit at a time is better than ending up with watery rice.
HOW SPICY IS THIS DISH?
The seasoning blend is warm and flavourful without being overly hot — chili powder, coriander, and just a pinch of cayenne give it gentle heat without “blowing your head off.” You can adjust the amounts as per your own taste.
CAN THIS BE MADE AHEAD OF TIME?
It’s best served fresh so the rice stays fluffy and the chops stay tender. However, leftovers reheat well if stored in the fridge and warmed gently.
CAN I LEAVE OUT THE PEANUTS?
The chopped dry‑roasted peanuts add great texture and a lovely nutty finish, but you can omit them if needed. They’re stirred into the rice at the end and sprinkled on top for serving.
WHAT DOES THE LIME-HONEY DRESSING ADD?
A lot! The fresh herbs, lime zest, honey, and olive oil create a bright, tangy vinaigrette that lifts the whole dish and ties all the flavours together. I think this dressing is the real star of this recipe.
CAN I USE BROWN RICE INSTEAD OF WHITE?
Brown rice takes much longer to cook and would require significantly more liquid, so it’s not recommended for this one‑pan method.
A simple tossed salad and some crusty bread make perfect sides, keeping the meal light and balanced
A FEW OTHER PORK CHOP RECIPES FOR YOU TO ENJOY
Pork is what they call the other white meat. Today's pork is a lot leaner and safer than pork from years ago and is one of the more affordable cuts of meat these days. We love chops and here are a few more tasty ways to prepare them.
PORK CHOPS WITH CREAM GRAVY - Tender, golden‑brown pork chops are pan‑seared to perfection and finished with a lush, peppery cream gravy that’s every bit as comforting as old‑fashioned country cooking. Juicy, well‑seasoned, and bathed in a silky sauce, this simple skillet supper turns humble chops into a cozy, satisfying meal you’ll want to make again and again.
MAPLE GLAZED PORK CHOPS - Tender bone‑in pork chops are rubbed with brown sugar, pan‑seared to a gorgeous golden finish, and bathed in a glossy maple‑mushroom glaze that reduces to pure magic. With sweet amber syrup, savory mushrooms, and juicy chops cooked to perfection, this quick skillet supper delivers big comfort and irresistible flavor in under 30 minutes.
Pin this recipe to your Main Dish, Skillet, or Pork Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: Serves 4
Skillet Pork Chops and Rice
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min
Did you know if you slash the fatty edge of your pork chops, they won't curl up when you cook them? Its true. This is delicious with fabulously flavoured rice, tender chops, and a lovely coriander lime dressing. All in one pan.
Ingredients
For the Chops:
- 4 boneless pork loin chops, 3/4 to 1 inch thick
- salt and black pepper
- 1 TBS oil
For the rice:
- 1 medium onion, peeled and finely chopped
- 3 cloves garlic, peeled and minced
- 1 TBS tomato puree (tomato paste)
- 1 tsp dried oregano
- 1 tsp mild chili powder
- 1/4 tsp ground coriander
- pinch cayenne pepper
- 315g of long grain rice (1 1/2 cups)
- 720ml chicken stock (3 cups)
- ( an additional 240ml/1 cup chicken stock, as needed)
You will also need:
- 4 TBS coarsely chopped dry roasted peanuts
For the dressing:
- 2 TBS finely chopped fresh coriander leaf (Cilantro)
- 1 TBS finely chopped fresh parsley
- 1 TBS finely chopped fresh oregano
- 1 TBS finely chopped fresh chives
- 2 tsp finely grated lime zest
- salt and black pepper to taste
- 1 TBS liquid honey
- 3 TBS fresh lime juice
- 3 TBS extra virgin olive oil
Instructions
- Trim your chops and slash the fat along the edge at 1 inch intervals. Pat dry and season all over with salt and black pepper.
- Heat the oil in a 12 inch skillet which has a tight fitting lid. Once the oil is hot, brown the chops on both sides, until golden brown, 2 1/2 minutes per side. Remove to a plate.
- Add the onion to the pan. Cook, stirring occasionally, over medium heat until softened. Stir in the garlic and cook for a further minute.
- Add the oregano, tomato puree, coriander, cayenne and rice. Cook, stirring to coat the rice all over with the spice mixture.
- Add the chicken stock and bring to the boil. Reduce to a simmer and nestle the chops down into the mix, along with any pan juices accumulated. Cover tightly and cook for 6 to 8 minutes on medium low heat.
- Transfer the chops to a cutting board, tend with foil and keep warm.
- Stir the rice to recombine. Cover tightly and continue to cook for a further 10 to 15 minutes, until the rice is tender, adding additional chicken stock as needed. Stir in 3 TBS of the dry roasted peanuts. Taste and adjust seasoning as required.
- To make the dressing, whisk together all of the ingredients until well combined.
- Slice the chops diagonally into 1/2 inch slices and transfer them to the top of the rice in a decorative way.
- Whisk the dressing again and spoon half of the dressing over the chops. Sprinkle with the remaining peanuts. Serve immediately. Serve any remaining dressing at the table.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
If you’re looking for an easy, comforting, one‑dish supper that practically cooks itself, this Sausage & Sweet Potato Casserole is the kind of recipe you’ll want in your weeknight rotation. A vintage recipe taken from an old cookbook, it is hearty, flavorful, and wonderfully simple — just good ingredients layered together and baked until everything is tender, caramelized, and delicious.
Sweet potatoes bring natural warmth, sliced apple and onion a delicious sweetness, the sausage adds savory richness, and the whole dish comes together with minimal prep and even less fuss. Perfect for busy days, small households, or anyone who loves a cozy, no‑stress meal that tastes like far more effort than it takes.
This recipe I am sharing today comes from Ida Allen Bailey's cookery book entitled "Money Saving Cookbook." Originally published in the 1950's it was a part of an Essential Home Library. My copy was my mother's copy. It was a book I devoured when I was a child and that I often took out to read as an adult when I would come home to visit. She finally gave it to me and I was thrilled.
The recipes are old, but still quite practical. Timings can be a bit off as it often the case in some of these older recipe books. They tended to cook things for quite a bit longer back then, especially vegetables and meat. I find that you can usually adapt those things to modern tastes and methods. I love these old recipes. They are usually quite simple and easy to do, and can quite easily be played with just a bit.
This recipe today was quite delicious just as is and would be even more so with a few simple changes as noted below. The flavors were spot on. Tender melt-in-the-mouth slices of sweet potato, onion and apple with some tasty sausages baked on top. Aside from the seasonings, only four simple ingredients required.
Delicious, economical and sized just for two, although it could very simply be multiplied to serve more. This is one tasty entree that I think most people would enjoy! I recommend!
INGREDIENTS NEEDED TO MAKE
SAUSAGE & SWEET POTATO CASSEROLE
Simple ingredients and not a lot of them. This is a small batch recipe feeding 2 people. Amounts could be easily doubled to feed four.
- 4 small sausages
- 1 medium sweet potato, peeled and thinly sliced (about 1 1/2 cups)
- 1/2 of a small onion, peeled and thinly sliced
- 1 small apple, peeled and thinly sliced
- salt and black pepper to taste
- 1/2 cup (120ml) hot water
- 1/2 TBS soft light brown sugar
NOTES ON INGREDIENTS
- I used a good quality, locally produced, Sweet Onion Sausage. They were rather long and thin. So I twisted two of them in half and cut them in order to make four smallish sausages. You do want a nicely flavored sausage for this due to the simplicity of the ingredients.
- My sweet potato was about the size of a large baking potato. Six inches long and about 3 inches across. I cut mine too thin, only 1/4 inch thick. Next time I would cut them between 1/3 and 1/2 inch thick. I would still slice the apple and the onion thinly.
- I used a sweet eating apple. You could use a tart cooking one if you wish. The apple went very well with both the sweet potatoes and the flavor of the pork sausage.
- I used boiling water, but I also think a good quality stock would work well in it's place. I don't think you really need the full 1/2 cup. I would go with 1/4 cup (60ml) the next time for this number of servings.
- The brown sugar added a hint of sweetness which also went very well with the pork, the potatoes and the apples. I was worried that it might be too sweet, but it wasn't.
HOW TO MAKE
SAUSAGE & SWEET POTATO CASSEROLE
Simple and easy to make. Quality ingredients, simply put together in a most delicious way.
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a small casserole dish. (The original recipe said to butter the dish with sausage fat or drippings.)
- Prepare your vegetables and fruit. (I cut mine really thin for this. In retrospect I perhaps should have left them a bit thicker as they were almost melted in the cook time.)
- Put half of the sweet potatoes into the casserole dish. Season lightly and top with 1/2 of the onion, the apple, the other half of the onion and the remaining half of the sweet potato. Lightly season again. Add the hot water. (I used salt and white pepper. A bit of fresh herbs would be nice, such as thyme or sage.)
- Cover tightly and bake in the preheated oven for 30 minutes. (I would check it at 20 minutes and if the sweet potatoes are softened then I would proceed as per the remainder of the recipe.)
- While they are baking, lightly brown the sausages in a skillet. (They don't need to be overly brown or cooked all the way through as you will be cooking them again in the oven.)
- Remove the casserole from the oven and uncover. Sprinkle the brown sugar over top evenly and top with the lightly browned sausages. (Again, don't overbrown your sausages.)
- Return to the oven for a further 10 to 15 minutes, until golden brown and cooked through.
MY RECIPE NOTES
This was lovely just as is. I love old fashioned recipes like this one which use relatively few ingredients and that don't require a lot of intricate steps, ingredients or instructions. I do think that the timings as per the recipe could be cut back a bit. My sweet potatoes were very soft by the end of the half hour. Perhaps I cut them too thin.
Also my meat got a little dark, so I perhaps had browned them a bit too much in the skillet. When browning them, bear in mind that they will be cooking for an additional fifteen minutes in a fairly hot oven so they don't really need to be all that brown, unless you are using very thick sausages in which case you would want to cook them almost all the way through.
Overall though this was a delicious recipe and I would make it again! I think both the sausages and the sweet potato mixture would be lovely served with a smidge of grainy mustard on the side!
SUGGESTIONS FOR SERVING
This is a really simple meal that would be delicious served with rice, a baked potato, or noodles on the side. You could add a green vegetable or salad to the plate for some color and an additional one of your five a day. Broccoli would be nice as would green beans.
The original recipe was for twice the amount. I cut the recipe in half. You could double everything to feed more people. Cook times would remain the same. I think you could also add some herbs to the layers of sweet potato, apple and onion. A bit of thyme or sage would be lovely.
I recommend using a well flavored sausage. I used Sweet Onion Sausages from D'Aubin Family Meats which is located just down the road from me in Bridgetown here in Nova Scotia. They were excellent. Just a bit spicy which went well with the flavor of the sweet potatoes and the sweetness from the apple.
A FEW OTHER SAUSAGE
RECIPES FOR YOU TO ENJOY
Sausages are still a fairly economical protein to use in today's economy. Here are a few other ways that we enjoy them!
ITALIAN SAUSAGE MEATBALLS - Begin with a good sweet Italian Sausage. This gets removed from the skins and mixed together with grated onion, dry breadcrumbs, an egg and a splash of cream before shaping into meatballs that are soft, juicy and beautifully seasoned without any fuss. The grated onion keeps them moist and tender, while the cream adds a lovely richness. Roasted in a hot oven until golden, sizzling and perfectly cooked through in just 20 minutes. Browned and incredibly juicy, these are delicious all on their own but are lovely with gravy or tucked into your favorite sauce.
SHEET PAN SAUSAGE & PEPPERS - This tasty dish is everything a busy‑day supper should be: quick, colorful, deeply flavorful, and almost effortless. Everything goes onto one tray, bakes together, and comes out caramelized, golden, and delicious with hardly any cleanup at all. Thick slices of smoked sausage, sweet red and yellow peppers, and plenty of onion are tossed with a little olive oil, salt, and pepper, then roasted until the edges turn sticky, sweet, and beautifully caramelized — that magical transformation you love about roasted vegetables. Hearty and satisfying without a lot of fuss!
Pin this recipe to your Main Dish, Casserole, Sausage or Vintage Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: 2 servings
Sausage & Sweet Potato Casserole
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
A vintage recipe from a vintage cookbook for a simple, yet delicious casserole that is quick and easy to put together and other than a few seasonings and water, uses only 4 simple ingredients!
Ingredients
- 4 small sausages
- 1 medium sweet potato, peeled and thinly sliced (about 1 1/2 cups)
- 1/2 of a small onion, peeled and thinly sliced
- 1 small apple, peeled and thinly sliced
- salt and black pepper to taste
- 1/2 cup (120ml) hot water
- 1/2 TBS soft light brown sugar
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a small casserole dish.
- Prepare your vegetables and fruit.
- Put half of the sweet potatoes into the casserole dish. Season lightly and top with 1/2 of the onion, the apple, the other half of the onion and the remaining half of the sweet potato. Lightly season again. Add the hot water.
- Cover tightly and bake in the preheated oven for 30 minutes.
- While they are baking, lightly brown the sausages in a skillet.
- Remove the casserole from the oven and uncover. Sprinkle the brown sugar over top evenly and top with the lightly browned sausages.
- Return to the oven for a further 10 to 15 minutes, until golden brown and cooked through.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons