Tarragon Pork & Rice
A rich and creamy pork and rice bake.
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.
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