Recipe of the Week


Prep Time: 2 Hours
Yields: 6–8 Servings

Creoles as well as their Cajun cousins love pork chops served with rice and gravy. This recipe follows that same tradition but lightens up the dish a bit by using wild rice mix and thin-cut pork chops making it only 292 calories per serving.

8 bone-in loin pork chops, trimmed
salt and black pepper to taste
granulated garlic to taste
1 tbsp olive oil
½ cup diced onions
¼ cup diced celery
¼ cup diced red bell pepper
¼ cup diced yellow bell pepper
2 tbsps minced garlic
2 (6-ounce) packages long-grain and wild rice mix
3¾ cups water
1 (10¾-ounce) can 98% fat-free cream of celery soup
⅔ cup skim milk
⅓ cup thinly sliced green onions

Preheat oven to 350°F. Season pork chops on each side to taste with salt, pepper and granulated garlic. Set aside. In a cast iron Dutch oven with lid, heat olive oil over medium-high heat. Add onions, celery, bell peppers and minced garlic then sauté 3–5 minutes or until vegetables are wilted. Add rice mix and water, stirring to combine ingredients. Bring to a boil then reduce heat to low. Overlap seasoned pork chops on top of rice mixture then cover tightly with lid. Bake 1 hour. In a mixing bowl, combine cream of celery soup, milk and green onions, stirring to mix well. Remove pot from oven, uncover and pour soup mixture over pork chops. Return to oven and bake, uncovered, 20–25 minutes or until heated through. Serve hot.

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