Directions
- 1Cook rice in a rice cooker using double the amount of water.
- 2Prepare corn by adding frozen corn to a pot with milk and water (half and half).
- 3Season pork chops with salt, pepper, garlic powder, and smoked paprika.
- 4Mix flour with panko and Tony's.
- 5Whisk together eggs, Worcestershire sauce and a little milk.
- 6Dredge pork chops in flour, then egg mixture, and back in flour.
- 7In a cast iron skillet, heat bacon grease and vegetable oil on medium-high heat.
- 8Fry pork chops for about 3 minutes on each side, then place on a wire rack.
- 9Remove excess grease from the skillet, add butter and sliced onions.
- 10Cook the onions until translucent.
- 11Add flour to the onions, stirring until the mixture becomes a paste-like consistency.
- 12Gradually add beef bouillon and water, stirring constantly.
- 13Add Worcestershire sauce to taste.
- 14Serve pork chops over rice with corn on the cobb and brown onion gravy.
Ingredients
- 1 cup rice
- 2 cups water
- 1 tsp garlic powder
- 1 cube chicken bouillon
- 1 tbsp butter
- 1 tbsp olive oil
- 2 ears corn
- 1 cup milk
- 1 tbsp Tony's
- 1 tsp salt
- 6 pork chops
- 1 tsp pepper
- 1 tsp smoked paprika
- 1 cup flour
- 1 cup panko
- 2 eggs
- 1 tbsp Worcestershire sauce
- 1 cup bacon grease
- 1 tbsp vegetable oil
- 1 cup onions
- 1 cube beef bouillon
- 1 cup water
Equipment
rice cookercast iron skilletbaking sheetwire rackwooden spoonmeasuring cupsmeasuring spoonsfork
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