(Ingredients:
- 1 to 1 1/2 pound pork cutlets, about 1/2-inch thick
- 1 medium onion chopped
- 1 large clove garlic, minced
- 1/2 cup flour
- 1 tablespoon olive oil
- salt and pepper
- 1 1/4 cup rice, converted
- 2 teaspoons dried parsley
- 1 3/4 cup chicken broth
- 1 1/2 cups frozen peas (or a 10 oz package), optional
Preparation:
Toss pork pieces with flour. In a large skillet over medium heat, brown the chops in the oil, sprinkling lightly with salt and pepper. Add chopped onions and minced garlic; continue cooking until onion is wilted. In a slow cooker/Crock Pot, place the rice, sprinkle with parsley, then add the pork and onion mixture. Pour chicken broth into hot skillet and stir to loosen browned bits. Pour over pork and rice in the slow cooker/Crock Pot. Cover and cook on low for 6 to 8 hours. Add frozen green peas (thawed - I run hot water over them) during the last 1/2 hour, if desired.Serves 4 to 6.
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