Last week, we had a marvelous visit to the Smoky Mountains in TN...one of my favorite places in the whole world...with some of my favorite people in the whole world! There's something about those beautiful mountains that calms my spirit. My parents were able to join us, which was such a big treat. Caroline loved spoiling them with lots of snuggles and it was so nice to relax and breathe in that fresh mountain air together.
My family got a great big laugh at the fact that I lugged our espresso machine all the way from Alabama to Tennessee. But you know what? They ALL enjoyed sipping their homemade lattes and hot chocolates while taking in that grand mountain view from the porch, and I will most certainly take it with us again next time we go...hah!
My husband and I were able to get in a hike to the top of Mt. Leconte, which has been at the top of my hiking bucket list for a VERY long time. It was an 11+ mile hike with an elevation gain of over 2,700 ft and 27,000+ steps. The views along the way were absolutely breath-taking. It was a TOUGH hike, but so worth it. There were icicles and icy ledges near the top which made it all the more adventurous. But the best part - Way up on top of that mountain, covid and politics didn't consume my thoughts, or really ANY of them. It was just beautiful silence and nature all around us....pure perfection.
One evening in the cabin, we whipped up my mom's recipe for Pork Chops & Rice for dinner. This recipe is one of her and my dad's old favorites, but it was missing for years until we found a copy recently.
This dish is a welcome treat and is beautiful to look at, especially if you can find thick-cut bone-in pork chops. I've made it multiple times since finding it, and it just gets better and better. It started as a one-pot dish, but we made some adjustments to the recipe. Whenever I tried to cook the rice in the same pan as the chops, I always ended up burning the rice. The method posted here resulted in success!
Enjoy!
Mom's Pork Chops with Bell Peppers & Rice
Ingredients:
4 thick-cut bone-in pork chops
2 Tbsp extra virgin olive oil
1 small onion, diced
2 bell peppers, assorted colors, sliced into strips
2 cups white rice
4 cups water
1 can stewed tomatoes
1/2 cup BBQ sauce
Salt & Pepper, to taste
Directions:
Preheat oven to 350 degrees F.
Season pork chops with salt and pepper.
Add olive oil to a large skillet and heat over medium high heat. Once the pan is good and hot, add the pork chops and sear on both sides, 4-5 minutes per side, or until you have a pretty, golden brown crust on both sides.
Remove pork chops from skillet and place them into an oven proof dish (don't clean the skillet yet). Drizzle the pork chops with the BBQ sauce. Bake in preheated oven for an additional 20-25 minutes, or until cooked through (time will vary depending on the thickness/size).
While the pork chops cook, bring 4 cups of water to a boil. Add the rice and give it a good stir. Reduce heat to low and simmer, covered, for 15 minutes. Pour in the stewed tomatoes, stir, and continue to simmer just until rice is cooked through. Set to the side, keeping it warm until ready to serve.
Meanwhile, return the skillet that you used to sear the pork chops to the stove and heat over medium heat. Add the onions and bell peppers and saute until soft. The pan drippings from the pork chops will add extra flavor to the veggies.
Once your pork chops are done, remove them from the oven and serve them on a bed of the rice. Top each plate off with the sauteed bell peppers and onions.
Enjoy!
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