Gladys Knight’s Spanish Pork Chops
January 9th 2018
4 thin pork chops (boneless or bone-in)
½ teaspoon Lawry’s seasoned salt, plus more for seasoning
½ teaspoon pepper, plus more for seasoning
½ cup all-purpose flour
½ teaspoon garlic powder
¼ cup canola oil or vegetable oil
1 onion (yellow or white) cut in slices
1 green bell pepper cut in rings
12oz of original V-8 juice
2 cups cooked sticky rice
Salt and pepper both sides of the pork chops and sprinkle with garlic powder.
Combine the flour, salt and black pepper.
Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
Heat the canola oil over medium to medium-high heat. Add the pork chops and let sizzle for 1 minute and immediately flip and cook for 2 to 3 minutes.
Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove pork chops to a plate and let it rest for 5 minutes (pork chops can be made in advance).
Return pork chops to pan on low heat. Place sliced onions evenly on the pork chops. Put one ring on each of the pork chops and fill each ring with cooked rice. Pour V-8 juice over each of the pork chops. Cover pan and simmer until the onions and peppers soften.