Pork Chops with a Creamy Black Olive Sauce
- Yield: 2 servings
- Prep: 5 mins
- Cook: 15 mins
- 4medium Pork Chops
- 1cup White Minute Rice
- Diced Onions
- Diced Banana Peppers
- CA Black Olives (1/4 diced, 3/4 halved)
- 1cup Chicken Stock
- 1tablespoon Chopped Garlic
- 1/2cup Heavy Cream
- 1tablespoon Lemon Pepper
- 1tablespoon Crushed Red Pepper Flakes
- Salt & Pepper
- Olive Oil & Butter
Season Pork chops with salt, pepper & lemon pepper to personal preference. Cover and set off to the side until a little later.
Lightly saute 1/2 onions, 1/2 banana peppers, 1/4 dice black olives in small sauce pan in an oil & butter mix. Add salt, pepper & crushed red peppers as desired
Once veggies are al dente, add rice. Stir to coat then add 1 cup of chicken stock. Bring to boil, stir, cover and remove from heat. Set aside for later.
In a large pre-heated skillet over medium-high heat (in an oil & butter mix), fry chops 4-5 minutes per side until juices run clear (personally i prefer my chops between medium rare-medium, its safe now days). Remove chops, set aside to rest.
Now add remaining onions, banana peppers, olives with salt & pepper. When veggies become tender add chopped garlic. With a wooden spoon stir picking up the goodies in pan then add heavy cream (up to you how much). Bring to boil without scorching then turn off heat.
Now that the chops have had about 3-5 minutes to rest and the rice & sauce are done. Find your favorite plate. Put down rice, place chops on top, and finish it all off with however much of the olive sauce you would like. Garnish with crushed red pepper flakes & enjoy.
If feeling adventurous, try larger pork chops and stuff them with the rice mixture. Yum Yum!