Ingredients
The following ingredients have 4 Servings
- 1 tbsp extra virgin olive oil
- 1 lb pork chops
- 2/3 cup white onion (diced)
- 3/4 cup wild rice
- 2 bouillon cubes (gluten free bouillon is you are gluten free)
Instruction
- Preheat oven to 350 F.
- Bring 1 1/2 cups of water to a boil with bouillon cubes and rice. Once bouillon cubes are dissolved, remove from the heat and set aside.
- Heat a large skillet to medium heat. Add extra virgin olive oil and pork chops to the skillet. Cook 2 minutes each side. Do not cook longer to prevent them from drying out.
- Transfer the pork chops to a 2 1/2 quart casserole dish with pork chops. Tops with rice, water and onions.
- Cover with tin foil and bake 50-60 minutes until rice is cooked. Note, if there's a leftover water this could be due to the type of wild rice used. Stir the ingredients after removing the tin foil to absorb some of the liquid.
