Tarragon Pork & Rice

Tarragon is one of those herbs that isn’t necessarily in everyone’s kitchen, but it really should be. It is a great flavor that just brings out the richness of sauces and meats. This Tarragon Pork & Rice is so easy to make but tastes like you spent so much time on it when the oven does most of the work.

You will need a plan that can cook on the stove and be put in the oven. I have the Ninja Cooking System and used the 5qt Saute Pan for this. You could also use a large cast-iron pan and just cover it with aluminum foil. If you do not have a pan that will work on the stove and in the oven, you could start on the stove and transfer to an oven-safe baking dish covered with foil. However, you will likely need to increase the cook time, as the baking dish will need to heat up some.

You and your family are going to be shocked by how tender this pork comes out. It is so full of flavor too! If you don’t have or maybe don’t like pork, you could replace it with chicken breast. You will want to make sure that it’s thin-sliced breasts, so that they cook through all the way without drying out.

Now Let’s Get Cookin’!

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Tarragon Pork & Rice

A rich and creamy pork and rice bake.

Course Main Course

Cuisine American

Keyword casseroles, Cheesy Rice, mozzarella, pork, pork chops, pork tenderloin, rice, Rice Dishes, tarragon

Prep Time 10 minutes

Cook Time 50 minutes

Rest Time 10 minutes

Servings 6

Ingredients

• 2½ cups Long Grain Rice
• 1 cup Mozzarella Cheese shredded
• ½ tsp Tarragon

For the Pork Chops

• 8 Pork Chops boneless
• 4 tbsp Butter
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Tarragon
• 1 tsp Garlic Powder

For the Sauce

• 2 tbsp Avocado Oil
• 4 tbsp Flour
• 1 qt Chicken Stock
• 2 cups Milk 2%
• 1 tsp Rosemary
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1 cup Mozzarella Cheese shredded

Instructions

• Prepare all of the ingredients. Preheat oven to 350deg.
• In a large oven safe saute pan over medium-high heat, add butter for pork chops. Season pork chops on both sides with salt, pepper, garlic powder and tarragon. Cook for 2-3 minutes on each and remove from heat.
• In the same pan, reduce heat to medium and add avocado oil and flour. Whish together and let cook for 3 minutes. Whisk in chicken stock, salt, garlic powder and rosemary. Cook 3 minutes then add milk and cheese. Continue stirring while cheese melts. Increase heat to medium-high and add rice. Continue to stir and bring to a boil. Let boil 3 minutes more than add pork chops back to pan in a single layer. Cover with oven safe lid (or aluminum foil if you don't have a lid). Place in oven and cook for 30 minutes.
• Remove pan from heat. Working quickly, remove lid and sprinkle top with remaining cheese and tarragon. Replace lid and let rest for 10 minutes more.