Smothered Pork Chops
2 large clove(s), smashed
Uncooked lean boneless pork chop(s)
1 pound(s), four 4 oz chops, washed, patted dry
1 tsp, divided
1 tsp, freshly ground, divided
4 spray(s), divided
1 Tbsp, divided
1 large, Spanish-variety, cut in half and thinly sliced
Sweet red pepper(s)
3 medium, or a variety of bell peppers, thinly sliced
Uncooked white rice
½ cup(s), long-grain, rinsed and drained
Canned crushed tomatoes
- Rub garlic all over pork; reserve garlic. Next, rub 1/2 teaspoon salt and pepper all over pork.
- Coat a large heavy pan with cooking spray; set over medium-high heat. When pan is hot, sear pork chops until nicely browned, about 2 minutes per side; remove pork and set aside.
- Off heat, coat pan again with cooking spray; add 1/2 tablespoon oil. Reduce heat to medium; add garlic and cook until garlic starts to turn golden and caramelize, about 1 to 2 minutes (do not allow garlic to burn). Add onions and sauté until onions turn translucent and become golden, scraping bottom of pan occasionally to incorporate drippings, about 10 minutes; remove onions and set aside.
- Off heat, coat pan again with cooking spray; add remaining 1/2 tablespoon oil and set over medium heat. When hot, add peppers and sauté until tender, about 10 minutes; remove and set aside.
- Add pork back to pan; top each pork chop with 2 tablespoons uncooked rice. Spoon tomatoes over pork; season with remaining 1/2 teaspoon each salt and pepper. Tightly cover pan, reduce heat to medium-low and cook for 20 minutes. Spoon peppers and onions over top and cover again; cook until rice is tender, about 10 to 15 minutes. Yields 1 pork chop and about 1 cup rice with vegetables per serving.