How Do You Make Pork Chops And Rice Creole In Fondue Pot When Traveling?
• Set the fondue pot on a level surface and set heat to medium-high. Add 1 T. canola oil and heat. • Remove all visible fat from the chops, season with salt and pepper on both sides of each chop, and brown 1 at a time on both sides in the hot oil. Remove each chop to a plate after it is browned. If needed, add up to 1 T. more oil to the fondue pot and heat it. Add chopped onion, green pepper, and diced jalapeño to the hot oil and stir-fry for 1-2 minutes, until browned. Add garlic and rice together and stir until rice glistens. • Pour tomatoes and their juice over rice and stir. Then nestle chops into the rice mixture. • Cover the fondue pot tightly with foil and add a heavy heat-proof object that covers the top of the pot over the foil. • Reduce heat to low and cook for 30-35 minutes for white rice varieties; or cook for 45-50 minutes for brown rice varieties. • Check the level of the liquid on the rice about every 15 minutes to make sure that as the rice swells and absorbs the liquid
