This wasn't my favorite. I think the chops should have pan seared for quite a bit longer than the recipe called for. The directions say to pan sear them for 2 minutes on each side, remove them, add the rice and other ingredients to the pan and then put the chops on top of the rice mixture, cover and cook for a few more minutes.The picture in the cookbook definitely had a caramel-colored pork chop like one that had been pan seared for several minutes, but according to the recipe, it is cooked mostly by steaming during that last step. It wasn't awful, but it was very plain jane. I served it with leftover honey glazed carrots and steamed vegetables. Eh.
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