John Myers
Chop with Tomato Rice
The perfect chop with tomato rice recipe with a picture and simple step-by-step instructions.
- 70 g Long grain rice
- Salt
- 1 Onion
- 2,5 tbsp Olive oil
- 2 tsp Tomato paste
- 1 Cucumber, approx. 300 g
- 2 tbsp White wine vinegar
- Pepper, sugar
- 4 Stems Dill
- 2 Pork chop
- Cook rice in salted water according to the instructions on the packet. In the meantime, halve the onion and cut into strips. Heat 1/2 tbsp oil in a saucepan. Fry onions in it over medium heat for 4 minutes. Stir in tomato paste, fry briefly.
- Peel the cucumber in strips, cut in half lengthways, core and cut into slices. Mix vinegar with 2 tablespoons of water, 1 tablespoon of oil, salt, pepper and a pinch of sugar. Pluck the dill tips from the stems. Mix the cucumber with the dressing and half of the dill.
- Drain the rice, mix in the saucepan with the onion and tomato mixture and fry for 2 minutes over a medium heat. Season rice with salt and pepper.
- Wash the chops, pat dry and season with salt and pepper. Heat 1 tablespoon of oil in a coated pan. Fry the cutlet in it over high to medium heat for 3-5 minutes on each side. Serve with tomato rice, cucumber salad and the remaining dill.
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