Here is an idea for a quick and yummy dinner.
The rice is particularly good from being cooked in chicken broth. And the parsley butter melting into the pork is fantastic. A simple recipe that is full of flavor.
Skillet Pork Chops and Rice
4 tablespoons unsalted butter, softened
2 tablespoons minced fresh parsley
2 1/4 cups low-sodium chicken broth
1 cup long-grain white rice
4 (6- to 8-ounce) boneless pork chops, 3/4 to 1 inch thick, trimmed
Salt and pepper
1 onion, chopped fine
1 garlic clove, minced
1/2 teaspoon dried thyme
1. Combine 2 tablespoons butter and parsley in bowl; reserve.
2. Microwave 1 cup broth and rice in covered large bowl until liquid is absorbed, 6 to 8 minutes.
3. Meanwhile, pat pork chops dry with paper towels and season with salt and pepper.
4. Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Brown chops, 3 to 4 minutes per side. Transfer to plate and tent loosely with foil.
5. Melt remaining 1 tablespoon butter in now-empty skillet over medium-high heat. Cook onion until browned, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds.
6. Stir in parcooked rice and remaining 1¼ cups broth and bring to boil. Return pork chops and any accumulated juices to skillet and cook, covered, over medium-low heat until pork is cooked through and rice is tender, 12 to 15 minutes. Serve pork with reserved parsley butter.
I heard Seattle based Motopony for the first time last week. Their self titled album has been out almost a year, but it’s new to me.
Arrhythmic, kind of funky, insistent music with captivating vocals.
God Damn Girl got stuck in my head and it is going nowhere no time soon.
Motopony-God Damn Girl
I liked this video, too. Kind of wistful and well shot.