I find myself with too much Jasmine rice on hand and no long-grain rice. Today, I am making a pork chop casserole in which rice surrounds the chops. A mixture of tomato sauce and a rich red wine is poured over. Chops are topped with onion, red and green bell pepper slices. Dish is cooked for 2 1/2 hours covered in the oven. Will jasmine rice be ok? The other rices I have are Bomba, CalRose, Arborio.
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Jasmine Rice info please
- Thread starter karennoca
- Start date
How in the name of Porky the Pig do you get tender porkchops??? I've just
about given up on pork. No matter what I do...wet brine, dry brine, marinate, slow cook, it has the tough texture and hardly any taste.
Even when I barely cook it (still pink in the middle) it doesn't taste tender. Am I trying to cram requirements into this meat that it will never have?
about given up on pork. No matter what I do...wet brine, dry brine, marinate, slow cook, it has the tough texture and hardly any taste.
Even when I barely cook it (still pink in the middle) it doesn't taste tender. Am I trying to cram requirements into this meat that it will never have?
Pork is terrible now. The public demanded less fat years ago. and now the port is dry, tough
Cooked pork tenderloins two weeks ago, same thing. Marinade gave it a good flavor, cooked pink in the middle, but dry.
I had troubles last night. Made a beautiful, old family recipe. Rice mixed with a good red wine, and tomato sauce, with Turkish Oregano. Bone in pork chops, dusted with salt, pepper, and poultry seasoning,nestled into the rice, then topped with thick onion slices, red and green bell peppers. Baked at 350 for two hours. Take it out of oven, still raw......yet we could smell it cooking in the house. Had to call for pizza. Got up this morning, carefully moved all ingredients to my Crock-Pot and will cook this afternoon. Not happy. Then remembered earlier this week I used my oven to roast a head of garlic, when I took it out, it was not even cooked.....never gave it a thought, put it back in to cook some more. So, I have to call for a service call today. smileys/frown.gif
Cooked pork tenderloins two weeks ago, same thing. Marinade gave it a good flavor, cooked pink in the middle, but dry.
I had troubles last night. Made a beautiful, old family recipe. Rice mixed with a good red wine, and tomato sauce, with Turkish Oregano. Bone in pork chops, dusted with salt, pepper, and poultry seasoning,nestled into the rice, then topped with thick onion slices, red and green bell peppers. Baked at 350 for two hours. Take it out of oven, still raw......yet we could smell it cooking in the house. Had to call for pizza. Got up this morning, carefully moved all ingredients to my Crock-Pot and will cook this afternoon. Not happy. Then remembered earlier this week I used my oven to roast a head of garlic, when I took it out, it was not even cooked.....never gave it a thought, put it back in to cook some more. So, I have to call for a service call today. smileys/frown.gif
When I get to the side of town that has the old fashioned butcher shop, I call ahead and ask
for bone-in center cut loin pork chops, one inch thick and cut evenly across all chops the same! Then and only then am I able to cook chops properly. A few days ago I bought chops from our local market, they looked good in the package, but when I opened, there were two nice thick ones and two very thin. What is the meat cutter thinking here? How am I supposed to get a good dinner with that, especially cooking them the way I intended, in a rice casserole!
I should learn to plan better and get to the butcher shop. Anymore I usually order most meats custom cut. They do steaks and roasts ok, but even short ribs I have them custom cut.
for bone-in center cut loin pork chops, one inch thick and cut evenly across all chops the same! Then and only then am I able to cook chops properly. A few days ago I bought chops from our local market, they looked good in the package, but when I opened, there were two nice thick ones and two very thin. What is the meat cutter thinking here? How am I supposed to get a good dinner with that, especially cooking them the way I intended, in a rice casserole!
I should learn to plan better and get to the butcher shop. Anymore I usually order most meats custom cut. They do steaks and roasts ok, but even short ribs I have them custom cut.
RCP: Pork Chops with Rice Burgundy
4 bone-in pork Chops about 1 inch thick
salt and pepper
2 Tbs. fat
poultry seasoning
4 thick slices onion
4 thick slices of a green bell and a red bell pepper
2 - 8 oz can tomato sauce
3/4 cup California Burgundy wine or other good red
oregano to taste
1/2 cup uncooked rice
Dust pork chops with salt and pepper, and brown in fat. I skip this browning step. If you brown, add poultry seasoning after browning to both sides of chops.
Place chops in a large baking dish, sprinkle rice around chops in open spaces. Place onion, and pepper slices on top of chops.
Mix tomato sauce, burgundy, and oregano, heat to boiling and pour over chops and rice. Cover tightly, bake at 350° for 1 1/2 to 2 hours. Serves 4
My notes, I found the browning step can be omitted, but feel free to do it if you want.
Recipe is from a little book called The Wine Cook Book with only 54 recipes from the Wine Advisory Board in San Francisco. I have been cooking this recipe for about 40 years. Simple, easy and very tasty. Have your meat cutter cut the chops so they are all the same thickness and size. Kids, women and men love this recipe.
This recipe was developed when folks did not eat as much as they do now. I usually use about 3/4 cup rice and find it works well with just a little more liquid added. It feeds the two of us for two nights.
4 bone-in pork Chops about 1 inch thick
salt and pepper
2 Tbs. fat
poultry seasoning
4 thick slices onion
4 thick slices of a green bell and a red bell pepper
2 - 8 oz can tomato sauce
3/4 cup California Burgundy wine or other good red
oregano to taste
1/2 cup uncooked rice
Dust pork chops with salt and pepper, and brown in fat. I skip this browning step. If you brown, add poultry seasoning after browning to both sides of chops.
Place chops in a large baking dish, sprinkle rice around chops in open spaces. Place onion, and pepper slices on top of chops.
Mix tomato sauce, burgundy, and oregano, heat to boiling and pour over chops and rice. Cover tightly, bake at 350° for 1 1/2 to 2 hours. Serves 4
My notes, I found the browning step can be omitted, but feel free to do it if you want.
Recipe is from a little book called The Wine Cook Book with only 54 recipes from the Wine Advisory Board in San Francisco. I have been cooking this recipe for about 40 years. Simple, easy and very tasty. Have your meat cutter cut the chops so they are all the same thickness and size. Kids, women and men love this recipe.
This recipe was developed when folks did not eat as much as they do now. I usually use about 3/4 cup rice and find it works well with just a little more liquid added. It feeds the two of us for two nights.
A friend hand-carries Duroc chops to me from California.
Duroc chops are not available in the stores in Hawaii so I have to rely on Karl to bring them when he comes. The chops I get come from the Irvine Ranch Market in Costa Mesa.
Duroc is a strain of pig. I cannot imagine this is the only place to get them. Sorry you cannot find them. Guess you'll have to come here to have them......LOL
Duroc chops are not available in the stores in Hawaii so I have to rely on Karl to bring them when he comes. The chops I get come from the Irvine Ranch Market in Costa Mesa.
Duroc is a strain of pig. I cannot imagine this is the only place to get them. Sorry you cannot find them. Guess you'll have to come here to have them......LOL