Kitchen Meets Culinary Clutz

I managed to forget to pull meat out of the freezer to thaw this morning! That's nothing new in this busy household! Was I alarmed? Heck no! Let's cook!

Main Dish:

• 6 Pork Loin Chops (frozen)
• 1 14.5-oz can Chicken Broth
• Emeril Original Essence
• Salt & Pepper

• 6 cups water
• 3 cups long grain rice
• 3 Tbsp margarine
• Garlic salt
• Parsley flakes

1. In a dutch oven over medium-high heat, pour one can of chicken broth and add frozen chops. Cover with lid and let parboil for 10-15 minutes.
2. Prep the rice. In a 3 or 4-qt saucepan bring water, rice, margarine, garlic salt and parsley flakes to a rolling boil.  Stir once, set heat to low/ med-low and cover with lid. Set timer for 18 minutes.
3. Back to the chops. . . Chops should be thawed by now. Turn each chop and sprinkle with salt and pepper. Replace lid and cook for another 10 minutes.
4. Remove lid. During the last 10 minutes of cooking, uncover chops and cook off the broth. When the broth is mostly evaporated, sprinkle both sides of each chop with Emeril's Original Essence and then switch the chops around so each are able to brown on both sides. Chops are done when reached the internal temperature of 170°F.
5. When rice is done, serve with chops and enjoy!