Glazed pork chops with sautéed rice

Name: Glazed pork chops with sautéed rice
Total time: 2400 s
Yield: 6 servings
Cuisine: British
Ingredients: 3/4 litre vegetable stock (also made with stock cube); 6 cups rice; 1,200 kg pork shoulder in pieces; 4 tbsp extra virgin olive oil; Flour; 1 sliced onion; Rosemary; 2 tablespoons white vinegar; package julienne-cut pickled vegetables; Salt and pepper

Marco @englishitaly1

A unique dish with a witty and pleasantly strong taste.,from Napoli Italy
#pork #dinner #italy #Neapolitan cuisine

Marco @englishitaly1

A unique dish with a witty and pleasantly strong taste.,from Napoli Italy
#pork #dinner #italy #Neapolitan cuisine

Saved

Ingredients

40 min

6 servings

3/4 litrevegetable stock (also made with stock cube)
6 cupsrice
1,200 kgpork shoulder in pieces
4 tbspextra virgin olive oil
Flour
1sliced onion
Rosemary
2 tablespoonswhite vinegar
packagejulienne-cut pickled vegetables
Salt and pepper

Saved

Steps

40 min

1

First prepare the vegetable stock and keep it simmering; boil the rice in it for 18 minutes, drain it with a slotted spoon, keeping the stock boiling, and keep the rice warm.
2

In a large saucepan, pour in 2 tablespoons of oil and brown the sliced onion and rosemary over a high heat.
3

Dredge the pork chunks in flour, place them in the onion fry and cook them, basting with the stock in which the rice was cooked.
4

When they are cooked, sprinkle with vinegar, turn up the heat and let it evaporate.
5

Season with salt and pepper, remove the meat from the heat and keep it warm, leaving the cooking liquid in the pan in which the boiled rice will be sautéed for about 5 minutes.
6

When the heat is off, add the julienne vegetables drained of their preserving liquid to the rice.
7

Stir and serve individually by placing spoonfuls of glazed morsels on top of the rice. Complete the dishes with a drizzle of oil and a generous amount of pepper.