Tuesdays are really hectic for us. With dance classes at 4 and 7, Awanas at 6:30, school pick ups for the daycare kids and more, finding time to cook dinner is a challenge. For those days I rely on standby’s.
I may have mentioned my serious thing for pork these days. Risotto is another favorite of mine and all the kids. So I combine them in an easy, no fuss dinner.
Lundberg Family Farms makes fabulous boxed gluten free risotto. I usually use two boxes, one garlic and one parmesan. You can, however just use rice and broth instead of the risotto and water. Just use two cups of rice to 4 1/2 cups of broth.
Baked Pork Chops and Risotto
- 4 center cut pork chops
- 2 boxes Lundberg risotto (or rice… see above)
- 4 1/2 cups water (and broth)
- 2 Tbsp garlic pepper
- 2 Tbsp dehydrated onion flakes
- 2 Tbsp freshly ground pepper
Preheat your oven to 350.
Pour risotto and seasoning packets into a glass 9 x 13 casserole followed by the water. Put the pork chops on top (they will sink a bit) and sprinkle the remaining ingredients evenly over top.
Cover with foil and bake about an hour.
Serve with any vegetable. We made garlic green beans.