How to Make Pork Chops and Rice Creole in Fondue Pot when Traveling

Step-by-Step Guide

1. 1

   Step 1: Set the fondue pot on a level surface and set heat to medium-high.

   Add 1 T. canola oil and heat.
2. 2

   Step 2: Remove all visible fat from the chops

   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. , Then nestle chops into the rice mixture. ,,, If needed add more liquid, about 1/4 cup at a time. , If meat require more cooking, remove rice mixture from the fondue pot and keep warm by covering with the second diner's plate and then with a folded bath towel for insulation.
   
   Add a little liquid and place the meat back into the fondue pot to continue cooking; replace the foil and lid and check every 5 minutes for doneness. ,
3. 3

   Step 3: season with salt and pepper on both sides of each chop

4. 4

   Step 4: and brown 1 at a time on both sides in the hot oil.

5. 5

   Step 5: Pour tomatoes and their juice over rice and stir.

6. 6

   Step 6: Cover the fondue pot tightly with foil and add a heavy heat-proof object that covers the top of the pot over the foil.

7. 7

   Step 7: Reduce heat to low and cook for 30-35 minutes for white rice varieties; or cook for 45-50 minutes for brown rice varieties.

8. 8

   Step 8: 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 there is enough liquid in the bottom of the pot to prevent sticking and burning.

9. 9

   Step 9: Before serving check that meat has no pink in the center; for a shrimp version check that shrimp have turned pink.

10. 10

    Step 10: Finished.

Detailed Guide

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