- 2
- Average
- 10 mins
- 40 mins
- Average budget
Ingredients
- 3 slices bacon
- 2 pork chops
- salt and ground black pepper to taste
- 2/3 cups rice
- 1/3 cup onion, diced
- 2 tsp garlic, minced
- 1 1/3 cups chicken broth
- 3/4 tsp cayenne pepper
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
Preparation
Step 1
Cook bacon over medium heat until crisp. Remove the bacon slices to a plate lined with paper towels to cool. Retain the bacon drippings in the skillet. Crumble the bacon and set aside.
Step 2
Lay pork chops in the bacon drippings in the skillet. Season with salt and pepper. Cook pork chops until completely browned, about 3 to 5 minutes. Remove pork chops to the paper towel-lined plate.
Step 3
Stir rice, onion and garlic into the drippings remaining in the skillet. Cook and stir until the onions are tender and the rice is slightly browned, about 5 minutes. Pour chicken broths over the rice mixture; add crumbled bacon and cayenne pepper.
Step 4
Bring the mixture to a boil. Return the pork chops to the skillet. Sprinkle rosemary and thyme over the pork chops. Reduce heat to medium-low and cook at a simmer until the broth is absorbed into the rice and the pork chops are no longer pink in the middle, about 20 minutes.