Dinner @ Grandma’s

When Lesa announced that Pork & Rice were determined as January’s Improv Challenge ingredients, my mind (& taste buds) immediately flashed back to favorite meals at Grandpa & Grandma Hull’s house. Didn’t matter who or what time someone showed up to their home, everyone was welcomed to the dinner table. Usually dinner was accompanied by Grandma’s fabulous sponge bread.

Anyhow, my most memorable meal there was a dish she fixed quite often: Pork chops baked on a bed of rice and sauerkraut.

I decided to use my every day brown rice blended with a touch of some Lundberg Black Japonica™  rice.The sauerkraut was made from the lacto-fermented cabbage I started a couple weeks ago.Grandma usually baked her meal in a 9x13 casserole… that size would not be appropriate for the appetites seated around my table.

After the rice was cooked on the stove, I browned an onion to blend in with the rice, kraut & some roasted red pepper.The chops were seared in my cast iron skillet, then placed atop the rice mixture.

With the oven heated to 350°, I popped the pan in for about 45 minutes to finish.

(My grandma usually used white rice & canned sauerkraut which would crisp up so nicely while roasting -- a few of us had been known to tussle over the nicely browned bits of tastiness…)What a lovely Sunday dinner!

Click the links below to see what my friends did with their rice & pork:

 

 

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