Twice Cooked Pork Chops and Lemony Rice
- 1 cup Flour
- 2 Tablespoons Lawry's Seasoned Salt
- 4 whole Bone-in Pork Chops
- 2 Tablespoons Olive Oil
- 3 Tablespoons Butter, Divided
- 4 cups Cooked White Rice (not Instant)
- 1/4 cups Chicken Broth
- 1 whole Chicken Bouillon Cube
- 1 whole Lemon, Juiced
- Preheat oven to 350F.
- Mix flour and Lawrys seasoning in a bowl and flour the pork chops on both sides.
- Let them sit for a couple minutes and flour them again.
- In a HOT skillet heat olive oil and 2 Tablespoons of butter.
- Cook pork chops over medium-high heat till browned well on both sides but not cooked through.
- Spread the cooked rice evenly in a 9x13 baking pan.
- Melt remaining 1 Tablespoon of butter and mix with chicken broth, bouillon cube, and lemon juice.
- Pour evenly over rice.
- Arrange pork chops over rice and cover the pan tightly with aluminum foil.
- Bake 30 minutes or til chops are cooked through.
flour, salt, chops, olive oil, butter, chicken broth, chicken, lemon
Taken from tastykitchen.com/recipes/main-courses/twice-cooked-pork-chops-and-lemony-rice/ (may not work)