4. Add the rice to the pan, then nestle the ribs into the rice, pouring in any of their juices. Pour over the stock, season well with salt and pepper and return to the oven. Bake for 40-45 minutes ...

Sprinkle pork chops with oregano and pepper; set aside. In an ovenproof nonstick skillet, heat 5 ml (1 tsp) of the oil over mediumhigh heat and brown chops on both sides.

Stir together barbecue sauce, onion, 2 tablespoons water and remaining 1/2 teaspoon chili powder in a bowl; pour over chops. Cover, reduce heat to medium and simmer 8 minutes, or until chops are done.

Don’t use thick-cut or bone-in pork chops for this recipe. Look for boneless pork loin chops that are ¼ to ½ inch thick. They sometimes are called pork cutlets. Serve with steamed jasmine rice.

Whisk in the sour cream, and then pour this gravy over the chops. Cover baking dish with foil and bake chops 75 minutes, or until very tender. To serve, set two chops on each of two dinner plates.

Cook for 4 to 5 minutes over medium heat and then flip the chops. Add the cooked vegetables to the pan, including any juices that have accumulated in the bottom of the bowl.

Push rice to one side, reduce heat to medium, and pour in egg mixture. Cook, scraping up with a heatproof rubber spatula, until fluffy and starting to set, about 2 minutes; toss in rice.