Ingredients

  • 4 pork chops
  • salt
  • 2 tablespoons pepper (paste)
  • 1 bay leaf
  • white wine
  • 4 garlic cloves
  • 1 onions (large)
  • 3 tablespoons tomato paste
  • 1 cup peas
  • 1 red pepper
  • 1 carrots
  • 6 deciliters water
  • 300 grams Carolino rice
  • 1 teaspoon herbes de provence (thyme, rosemary, savory, oregano and lavender)

Directions

  1. Preheat oven to 360°F.
  2. Place the pork chops in an ovenproof pan.
  3. Season the pork chops with salt, ground pepper, bay leaf, and a drizzle of white wine.
  4. Peel and slice the garlic and onions, then sauté in olive oil. Add the tomato paste and let it stew for a few minutes.
  5. Cube the red pepper and the carrot and add them to the stew. Season with the provence herbs and a pinch of salt.
  6. In a frying pan, pour a bit of olive oil and fry the pork chops on both sides, until golden.
  7. Add the water, and once the stew starts boiling, add the rice.
  8. Taste the seasoning of the rice and place the pork chops on top.
  9. Place in the middle of the oven and bake for 15 minutes.
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NutritionView more

300Calories
Sodium29%DV690mg
Fat9%DV6g
Protein73%DV37g
Carbs6%DV17g
Fiber20%DV5g

PER SERVING *

Calories300Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat1.5g8%
Trans Fat
Cholesterol75mg25%
Sodium690mg29%
Potassium1200mg34%
Protein37g73%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber5g20%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
M S. 23 Feb
If I were to make this again, I would definitely add capers and maybe some red pepper flakes. Other than that, it was pretty good.