- 4
Ingredients
- 2 2 2 Tbsp butter
- 2 2 2 Tbsp butter
- 2 2 2 Tbsp butter
- 2 2 3/4” 7 to 8 chops ( 3/4” thick, 7 to 8 oz each)
- 2 2 3/4” 7 to 8 chops ( 3/4” thick, 7 to 8 oz each)
- 2 2 3/4” 7 to 8 chops ( 3/4” thick, 7 to 8 oz each)
- 2-3 2-3 2-3 Tbsp Jalapeno Dip Mix (minus mayonnaise and sour cream)
- 2-3 2-3 2-3 Tbsp Jalapeno Dip Mix (minus mayonnaise and sour cream)
- 2-3 2-3 2-3 Tbsp Jalapeno Dip Mix (minus mayonnaise and sour cream)
- 1/2 1/2 1/2 Cup thinly sliced yellow onion
- 1/2 1/2 1/2 Cup thinly sliced yellow onion
- 1/2 1/2 1/2 Cup thinly sliced yellow onion
- 1 1 1 Cup of chicken broth
- 1 1 1 Cup of chicken broth
- 1 1 1 Cup of chicken broth
- 1/4 1/4 1/4 cup heavy whipping cream
- 1/4 1/4 1/4 cup heavy whipping cream
- 1/4 1/4 1/4 cup heavy whipping cream
- 1/2 1/2 1/2 cup uncooked rice
- 1/2 1/2 1/2 cup uncooked rice
- 1/2 1/2 1/2 cup uncooked rice
Preparation
Step 1
In a 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook pork chops 4 to 6 minutes, turning once, until they are browned on both sides. Using tongs, transfer to plate.
Add the remaining tablespoon of butter to the skillet and melt over medium heat. Add the onion and cook 2 to 3 minutes, stirring frequently until the onion softens.
Then stir in the broth, whipping cream and Jalapeno dip mix and heat to boiling while stirring.
Add in the rice and return to boiling. Place the pork over the rice then reduce the heat to low; cover and simmer 20 to 25 minutes or until most of the sauce is absorbed, and the pork is fully cooked.
Cilantro Jalapeno Dip:
6 to 8 jalapenos
1 bushel cilantro (meaning a huge handful)
1 packet of dry Ranch dressing mix
1 cup Sour Cream
1 cup Mayonnaise
Puree the jalapenos and cilantro in a food processor until it looks like a paste.
Be sure to scoop out the seeds of the jalapenos if you want a mild dip
Mix together the cilantro and jalapeno puree mixture with 1 cup of mayonnaise and 1 cup of sour cream mix.
Chill for about an hour and serve.
Tip: Try it on burgers too! It's amazing!