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Wolfgang's Chops
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Boneless butterfly pork chops, sauted and simmered in a tomato sauce, served over buttered rice.

10 minutes

15 minutes

2

Ingredients
2 boneless butterfly pork chops
2 cups cooked rice
1 can of tomato produce like stewed tomatoes or chopped tomatoes with Italian flavoring
2 teaspoons Wolfgang's Steakhouse Garlic Herb Rub one for each chop
1 onion
2 cloves garlic
olive oil

Directions
Cook one cup of raw rice in Wolfgang's Rice Cooker I love this cooker!, makes about 2 cups cooked. While rice is cooking, chop 1 onion and 2 cloves garlic. Pour enough olive oil in bottom of skillet to cover, and when hot, saute onion and when half way done, saute garlic with onion. Rub Steakhouse seasoning on chops, then push aside onion and garlic and saute chops till brown on each side. Watch onion and garlic so it doesn't burn. Open can of tomato product I really prefer the canned tomatoes with Italian seasoning and pour over chops. Cover and cook till rice is done.

When rice is done, fluff with fork and add about 2 tablespoon unsalted butter. Mix butter in rice, spoon rice onto plate, place chops and some sauce over rice. I like to serve with peas or fresh greenbeans, buiscuts and salad with vinagrette. Simple meal, but tasty, and easy. I have a hard time cooking for one since my children are grown, so this is a slimmed down version of dinner I used to make in the oven. I also have to limit my salt, so I do ligtly season with sea salt and pepper as I go along.
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