Smothered Pork Chops

Wow Last week got away from me and I just realized I didnt post much of anything. I am so sorry. However I did make my yummy Smothered Pork Chops this week but forgot to take pictures. I will post the recipe and will post pics the next time I make it.

This is a Weight Watchers recipe: 6pts without the rice 9 pts with

What ya need

2 clove(s) (large) garlic clove(s), smashed  

1 pound(s) lean boneless pork chop, four 4 oz chops,

washed, patted dry  

1 tsp table salt, divided  

1 tsp black pepper, freshly ground, divided  

4 spray(s) cooking spray, divided  

1 Tbsp olive oil, divided  

1 large onion(s), Spanish-variety, cut in half and thinly sliced  

3 medium sweet red pepper(s), or a variety of bell peppers, thinly sliced  

1/2 cup(s) uncooked white rice, long-grain, rinsed and drained  

28 oz canned crushed tomatoes   

Instructions

    * 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.

(Please read below for my alterations)

    * 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.

Notes

I prefer to not cook the rice in with my pork chops. I feel they never seem to cook fully while still leaving the pork chops moist. 

Dont forget to make a sweet for you sweets Nothing says love like Cupcakes