Bayou Stroganoff

• 4 boneless pork chops, about 1 pound total
• 1 teaspoon vegetable oil
• 1 cup chopped onion
• 1 teaspoon cajun seasoning
• 1 (14 1/2 ounce) can chicken broth
• 1 12 cups instant rice
• 1 12 cups frozen broccoli florets
• 12 cup sour cream

1. Heat the oil over medium heat in a 12 inch nonstick skillet that has a lid.
2. Peel and coarsely chop the onion, adding it to skillet as you chop.
3. Cook until soft, stirring occasionally.
4. While the onion cooks, slice the chops (easier if partially frozen) into 1/4 inch strips, adding them to skillet as you cut.
5. Stir occasionally as you add the strips.
6. Sprinkle Cajun seasoning over the pork and onions.
7. Cook, stirring often, until pork is no longer pink, 4-5 minutes.
8. Raise the heat to high, add the broth and rice, and stir well.
9. Cover the skillet and bring to a boil, then reduce heat to medium.
10. Simmer until most of the broth is absorbed, 5 minutes.
11. Meanwhile, place broccoli in a microwave-safe dish and microwave, covered, on high, for 3 minutes to defrost.
12. Uncover the skillet and stir in the broccoli and sour cream to blend well.
13. Cook until heated through, about 1 minute.

pork chops, vegetable oil, onion, cajun seasoning, chicken broth, instant rice, frozen broccoli, sour cream

Taken from www.food.com/recipe/bayou-stroganoff-197098 (may not work)