Creole Pork and Rice Casserole
Kylie
This is a wonderfully flavored, one-pot dish that will satisfy everyone at your table. If you prefer, substitute chicken or beef in place of pork.
ingredients
- 6 1/4-inch thick center-cut pork chops, well-trimmed
- 2 cups uncooked Cajun Country® Long Grain Brown Rice
- salt substitute and black pepper to taste
- granulated garlic to taste
- 1/4 cup olive oil
- 1 cup thinly sliced turkey sausage
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped yellow bell peppers
- 1/4 cup minced garlic
- 1 8-ounce can tomato sauce, no salt added
- 1 32-ounce container OR 4 cups defatted beef stock or consomme, unsalted
- 1 bay leaf
- 2 tsp dried basil
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley
directions
- 1
Preheat oven to 375°F.
- 2
Trim pork chops of all excess fat then season well with salt substitute, pepper and granulated garlic.
- 3
In a large cast iron pot, heat olive oil over medium-high heat. Brown chops on both sides, allowing them to caramelize in bottom of skillet. Once chops are golden brown, remove and keep warm.
- 4
In same cast iron pot, add sliced turkey sausage and saute 1-2 minutes. Add onions, celery, bell peppers and minced garlic then saute 3-5 minutes or until vegetables are wilted. Pour in tomato sauce and stock. Bring to a low boil then reduce to simmer. Add bay leaf and basil. Season to taste with salt substitute, pepper and granulated garlic. Slightly over-season since rice will absorb flavor.
- 5
Stir in brown rice and blend well. Add green onions and parsley, stir well and bring to a rolling boil for 1 minute.
- 6
Layer pork chops over rice, cover tightly then remove from heat. Place in oven and bake 1 and 1/2 hours. Do not stir. Check for doneness for rice after 1 hour 15 minutes.
- 7
NOTE: Brown rice usually takes 15-20 minutes longer than white rice to cook.
Source: Mom
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