Yep, you read that right. Dinner at 2:30. Well, I’m not actually eating at 2:30, but I did cook dinner at 2:30. Normally, at this time, I would try to write something on many of my never ending projects, but not today. Today was balance the budget day, and after that, I needed to get as far away from the computer as possible. Because, let’s be honest, who likes bill day? Not I!
And while my minions were still napping, I decided to seize the oppurtunity to get dinner made. See, at 5:00 life gets crazy busy here. I swear from 5 until 8, those are the witching hours. The hours when no one is happy, everyone wants mommy to do something for them and getting dinner on the table is almost a joke.
Thanks to the Food Network and Trisha Yearwood, I actually had an idea and the ingredients for a nice family dinner tonight. Whether it turns out good is yet to be determined. It probably won’t since I cooked it, but at least I tried, right?
You’re probably wondering why I’m telling you that I cooked dinner at 2:30. I’m telling you this to let other mothers know it’s completely okay to cook dinner before dinner. I’ve even cooked dinner at 10:00 a.m. before and I’m not one bit ashamed of it. I knew that the hour from 10 to 11 was the only sane hour I was going to have for the rest of the day. Giving my family a home cooked meal, even if we have to reheat it in the microwave is so much better for them than any McDonalds drive thru. However, my kids have had their fair share of Mickey D’s, and sometimes that’s just the way life goes.
So, mommy’s everywhere, if getting a home cooked meal on the table is important to you, then do it whenever you can. Five in the morning, ten in the morning, two in the afternoon, it doesn’t matter. Seize the opportunity to get it done whenever you can, and if you can’t, well that’s okay, too. We’re only human. There is always PB&J!
Now, here is the recipe! I copied the recipe directly from The Food Network below. Note, I made a few changes. I heated a cast iron skillet with olive oil and seared the pork chops before placing in the oven. Also, instead of messing up another pan, I put everything in my cast iron skillet as you can see above and placed it directly into the oven. One, I didn’t want to mess up another dish, and two, I’m from the south. We use cast iron skillets and lots of butter with pride. Caution though. If you do what I did, when you place foil on top of the skillet, it’ll be pretty darn hot. Just remember that before you place your hand directly on the skillet! I wouldn’t want you to burn yourself. I do think right before we eat tonight. I’ll place it in the boiler for another 5 minutes. I really want those onions to get nice and black!
4 tablespoons butter
1 cup long grain white rice
4 pork chops, bone in
One 10-ounce can beef broth, plus more if needed
4 onion slices, separated into rings
1/4 teaspoon pepper
Preheat the oven to 350 degrees F.
In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen with Trisha Yearwood (c) Clarkson Potter 2008
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/pork-chops-and-rice-recipe.html?oc=linkback