Ingredients: Brown rice, radicchio (3 small), boneless pork chops (8)
–
Preparation Notes
– Steam the rice in a pot, using 3.5 cups of water for 2.25 cups of rice
– Cut the radicchios in half and then cut the halves into wedges, making sure to leave a piece of the core on each cut to hold the radicchio together. Place on sheet pan. Oil and season with salt, garlic powder, and fennel seed. Roast for 15 minutes at 380F
– Place pork chops on a sheet pan. Oil and season both sides with salt, pepper, cumin, and chili powder. Roast for 20 minutes at 425F
–
Remarks
– I also added some mixed nuts to the bowls (not pictured) for some crunch and a bit more protein
– Some acid would've been a nice touch, I had a lemon that I forgot to cut up into wedges
– Do not worry if your radicchio pieces fall apart when placing on the sheet pan. Just leave them as is and they should roast just fine. If you have a lot of single leaves, place them on top of the intact radicchio pieces so it does not turn into a crisp (and possibly burn)
– If you load a lot of pork chops into a single sheet pan, you get a lot of liquid (as I did) when the chops are done. The liquid is delicious, add it back to the rice or make a pan sauce out of it. This released liquid also prevents the chops from burning and helps them cook somewhat evenly
by BlasterFlareA
3 Comments
Looks great!
Hello, I wanted to ask you something, I have been offered the service of preparing lunches for a group of people, but I am not sure How to establish a figure to charge, could you give me some Tips?
Thanks a lot!
Hi, looks great!
I have a question: I am new at this, until now I have mostly done and froze some soups and foods out of meat & sauce.
I only froze rice once and the taste after rethawing and reheating was … meh. The taste was good, but the texture was not the same as if I would have done a fresh batch.
Is there a solution to keep simple rice almost as good in texture as the one non-frozen?