We refer to this pork recipe as Jenny’s Porks (I know that’s not correct plural of pork) in our household because it’s been Jenny’s favorite meal since she was about 3. Back then, she always ate on one of these Zoo Pals plates:
And she’d always yell about wanting more sauce for her pork and rice: “Put some sauce in my ears!” Meaning the ears on the plate. But I always thought it would sound hilarious to anyone eavesdropping on the happenings in our house.
Now that I’ve given you that back story, let me tell you how to make this yummy meal. It’s one I’ve made for so many years that I don’t measure, and I failed to take many pictures, so I’m mostly just going to describe the process, okay? It’s really simple anyway – simple and tasty meals are the best, especially when they only take about 30 minutes to prepare.
So I start with some thin-sliced pork chops. We prefer thin sliced because they cook more quickly. I salt and pepper the pork chops.
Heat some olive oil in a skillet and then go ahead and brown the pork chops. I’d say I usually go about 4-5 minutes per side.
Here are what mine looked like sizzling away. Yes, we made a lot.
Next, add about a tablespoon of minced garlic and 1/2 cup of chicken broth to the skillet to deglaze and give the pork an even nicer brown color. (In the old days when there was alcohol in the house, we used white wine for this step. Now we use chicken broth, and it tastes just as good.)
Once most of the liquid has burned off, turn the pork again to be sure that both sides have the delicious sauce on them. Then add more chicken broth (and this is really supposed to be chicken broth, not wine), cover and turn the skillet down to simmer. I probably add about 3/4 cup of chicken broth at this point – enough to almost cover the pork. I let it simmer for about 15 minutes.
We always have white rice with this pork, so I go ahead and microwave the rice while the pork is simmering. When the rice is done, the pork is generally done, too. Remove the pork to a plate, and then make the sauce. We like to have a good bit of the sauce so we can use it on our rice and pork, so I usually add more chicken broth if it’s burned down too much. So add about 1/4 cup chicken broth, 2 tablespoons olive oil, and 1 tablespoon of lemon juice. Turn up heat a bit so that the sauce bubbles up for a few seconds, and it’s ready! Dump that sauce all over your pork and rice and eat up.
I was in automatic mode when preparing this on Sunday, so I forgot to take as many pictures as I meant to, including one of the finished product. So I only have one of the plate all prepared for a kid:
It doesn’t matter anyway because it’s not a meal that looks pretty – but it definitely tastes good! Seriously, this sauce on the pork in rice is one of my favorites, too.
Lee’s not a huge fan of the rice with it, so we made our new favorite rolls, too.