Pork Chops Pilaf

My cousin gave me a wonderful collection of recipes in a book as a wedding gift, and I finally decided to try one out. The directions were a little confusing – it said to add apples after it already said to cook them with the cabbage – but it was pretty easy. I used a wild mushroom pilaf mix with it. I thought it was OK but something about it didn’t wow me. I usually love cabbage, but I think it might have been the cabbage that bugged me in this. Dino really liked it a lot, so maybe it was just me.

Pork Chops Pilaf

Pork Chops Pilaf
Carey Burchfield

3 tablespoons oil
4 pork chops
2 medium apples
1 small head of cabbage
2 ¼ cups water
1 teaspoon salt
¼ teaspoon pepper
1 6 ounce package rice pilaf mix

Heat oil in skillet; cook chops until well browned. Remove chops. Dice apples and cabbage, cook until tender crisp, stirring occasionally. Add water, salt, pepper, pork chops and apple. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 20 minutes. Stir rice into liquid in skillet; over high, heat to boiling. Reduce heat to low; cover and simmer 20 minutes until rice is tender.

MacGourmet Rating: 3 Stars

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