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

1. Preheat oven to 350F.
2. Mix flour and Lawrys seasoning in a bowl and flour the pork chops on both sides.
3. Let them sit for a couple minutes and flour them again.
4. In a HOT skillet heat olive oil and 2 Tablespoons of butter.
5. Cook pork chops over medium-high heat till browned well on both sides but not cooked through.
6. Spread the cooked rice evenly in a 9x13 baking pan.
7. Melt remaining 1 Tablespoon of butter and mix with chicken broth, bouillon cube, and lemon juice.
8. Pour evenly over rice.
9. Arrange pork chops over rice and cover the pan tightly with aluminum foil.
10. 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)