This recipe was given to my mother in 1984 by Erika Brooks, a close friend who was a fantastic baker, cook, and cake decorator. This recipe was inspired by the well-known Frango® candy that was offered for sale at the Bon Marche in Seattle, Washington. For various flavors, I have substituted other extracts. I use a pastry tip to pipe the chocolate into little candy sheets if I want it to appear attractive. The outcome is a smooth, velvety chocolate sweet.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 pork chops |
Ingredients
- 1 teaspoon olive oil, or as needed
- 6 (1-inch thick) pork chops
- 1 ½ cups uncooked long-grain rice
- 2 stalks celery, sliced
- 1 medium onion, sliced
- 3 cups water
- 4 teaspoons instant chicken bouillon
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 1 medium green bell pepper, cut into 6 rings
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat. Brown pork chops on both sides, about 5 minutes.
- Stir rice and celery together in a baking dish. Place onion slices on top of rice and top with browned pork chops.
- Bring water to a full boil in a saucepan. Add bouillon, Italian seasoning, and salt; stir to dissolve and pour mixture over pork chops. Cover with aluminum foil.
- Bake in the preheated oven until rice is cooked and pork chops are fork-tender, 60 to 70 minutes. Remove aluminum foil and top with sliced bell peppers. Return to the hot oven and bake until peppers are tender, 10 to 15 minutes more.
Nutrition Facts
| Calories | 535 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 2 g |
| Protein | 58 g |
| Saturated Fat | 4 g |
| Sodium | 548 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
WOW LOVE THE RECIPE!! IT IS ABSOLUTELY AMAZING. THANK YOU FOR EASY RECIPE.