A couple days ago it was a snowy, icy night and I had forgotten to pull a crockpot meal out of the freezer, so I threw this meal together with a couple things I had in the kitchen. Quick disclaimer before we go on, I know that the title makes it seem fancy and you might be thinking “what parent has time to make something like that on a weeknight?” But before you click out of this post hear me out; the only thing fancy about it is it’s name! The whole thing took me about 25 minutes to make and it was so easy to put together, but it’s now my favorite way to cook pork chops. Seriously, if you like pork go get yourself some chops ASAP and make this tonight. We may or may not have had it twice in the past week…✌ I like to keep bags of frozen veggies, minute rice and meats on hand for nights like this when I’m not sure what to make for dinner. You just can’t go wrong with pork, especially when you cook it the way I explain below!
Thyme pork chops
- Any type of pork chop
- Olive oil
- Butter/margarine/I can’t believe it’s not butter, whatever floats your boat
- Heat a frying pan to medium heat. Add 1 TBS butter and 1 TBS olive oil and let melt.
- Sprinkle thyme and pepper on both sides of pork chops (I used a pinch of both on each side).
- Put pork chops into pan and brown each side for approximately 4 minutes each. I check after 4 minutes to see if they are browned enough and then add a little more time if need be. After browning both sides put the pan lid on, turn off the heat and let sit for about 8-10 minutes.
- Remove pork chops from pan, turn the heat back up to medium and add a small amount of flour (it will depend on how thick you want your “gravy”, a little goes a long way). Mix well and let cook until thickened, it only takes a couple minutes. Immediately pour the gravy over each pork chop.
- Stuff your face with the yummy deliciousness 👍
- 1.5 cups dry minute rice
- 1 3/4 cups water (or you can omit the bouillon cube and use beef broth, or 1/2 beef broth and 1/2 water, it‘s up to you!)
- 1 beef bouillon cube
- Cajun seasoning
- Bring water to a boil in pot with bouillon cube in it. Make sure cube has dissolved (as I said in ingredients section, you can omit the cube and water and use straight beef broth if you would prefer).
- Add rice and seasoning, mix, put on lid and lower heat to low. Amount of seasoning is your preference, I would recommend adding 1/2 a teaspoon to start and then tasting rice once cooked and adding more if need be.
- Cook on low for approximately 15-20 minutes, stirring every few minutes.
- Add more Cajun seasoning if need be and fluff with a fork and eat!
Now doesn’t that sound easy?! Enjoy!