Finger Lickin' Good Pork Chops

My mom was not the best of cooks while I was growing up. However, one of my FAVORITE recipes she made was her pork chops. She used flour to help brown them and then simmered them in chicken and rice soup...both of which I can no longer eat. The other night we tried a gluten free version of her pork chops and they were delish!

Most of the ingredients you will use

Picture of the instant brown rice we use

Ingredients:
1 teaspoon of garlic powder
1 teaspoon of onion powder
1/2 teaspoon of parsley flakes
salt and pepper to taste
1-2 cups gluten free flour blend-This depends on how many pork chops you are making-
 (we used Betty Crocker's all purpose flour)
chicken broth
 2 eggs
1/4 cup of milk
vegetable oil
pork chops (we used the thinly sliced pork chops)
Instant brown rice

Directions:
1. Make minute rice according to box directions. Prepare serving size according to family size.
2. Clean and trim the meat.
3. In a shallow dish combine eggs and milk.  In a second shallow dish combine flour, garlic powder, onion powder, parsley, and salt and pepper.
4.  Heat vegetable oil in pan. Dredge chops in egg mixture, then flour mixture. Brown chops on each side (approximately 10 minutes or until brown).

This is what the browned chops look like.

5. Drain excess oil from the pan. Add chicken broth (enough to cover chops).
6. Add cooked rice to the broth and chops. Cover and simmer for approximately 1 1/2 hours for the thin chops. If you use thicker chops, you will need to cook them longer.

7. Serve with additional rice on the side or your favorite side dish.



Some people ask why use brown rice over white? Check out this site to find out!
 Brown rice instead of white


Happy cooking!