Shelly's Recipe

CREOLE PORK AND RICE CASSEROLE

Category: Casseroles - Pork

6 (1/4-inch thick) center-cut pork chops, well-trimmed
2 cups uncooked Cajun Long Grain Brown Rice
Granulated garlic, salt and black pepper to taste
1/4 cup olive oil
1 cup thinly sliced turkey sausage
1 cup chopped onions
1/2 cup chopped celery, green and yellow bell peppers
1/4 cup minced garlic
1 (8 oz) can tomato sauce, no salt added
1 (32 oz) container OR 4 cups unsalted beef stock or consomme
1 bay leaf
2 tsp dried basil
1/2 cup sliced green onions
1/4 cup chopped parsley

Preheat oven to 375. Trim pork chops of all excess fat then season well with salt substitute, pepper and garlic. In a large cast iron pot, heat olive oil over medium-high heat. Brown chops on both sides, allowing them to caramelize in bottom of skillet, remove and keep warm.

In same cast iron pot, add sliced turkey sausage and saute 1-2 minutes. Add onions, celery, bell peppers and minced garlic then saute 3-5 minutes or until vegetables are wilted. Pour in tomato sauce and stock. Bring to a low boil then reduce to simmer. Add bay leaf and basil. Season to taste with salt substitute, pepper and garlic. Slightly over-season since rice will absorb flavor. Stir in brown rice and blend well. Add green onions and parsley, stir well and bring to a rolling boil for 1 minute.

Layer pork chops over rice, cover tightly then remove from heat. Place in oven and bake 1 and 1/2 hours. Do not stir. Check for doneness for rice after 1 hour 15 minutes. NOTE: Brown rice usually takes 15-20 minutes longer than white rice to cook. Can substitute chicken or beef in place of pork.