One of the few things my father made as we were growing up is a Kraft recipe for Pork Chops and Rice. Things have changed but we still love this concotion. My father's original recipe uses regular rice and bakes in the oven. I found a new version of this recipe that makes it on the stove with minute rice. The original recipe also calls for creamed soup but it is not gluten or dairy free.
Here is how we revamped the recipe for last nights dinner.
4 pork chops
2 cups minute brown rice
2-3 cups liquid (we used a combination of soy milk and water)
1/2 stick Nucoa
1 onion chopped
3 celery stalks chopped
1 package instant dry soup mix (we used onion and later realized it had barley yeast - which I have no idea what that is but we are not sure it's gluten free. There are plenty of soup mixes out there that are though)
Melt Nucoa in a deep frying pan (we have something called a chicken pan which is a cast iron skillet-like pan that is about 3 inches deep with a lid). Brown pork chops in Nucoa. Remove pork chops and place in an oven at 300 - 350 to keep warm and cook more of the center. Fry onion and celery until tender. Add liquid and bring to a boil. Add soup mix and rice. Top with pork chops from oven (it seemed like it took awhile for the veggies to saute but then we were cooking slowly). Cover with lid and cook until rice is tender. Serves 4 very comfortably.
Using the brown rice does mean it needs to cook slightly longer than white rice and requires more liquid.