Java Rice with Pork Chop

Ingredients for Java Rice with Pork Chop

• 1 1/2 cups uncooked rice, washed
• 1 Knorr Pork Cube
• 1/4 tsp turmeric powder
• 2 tbsp onion, minced
• 1 clove garlic, minced
• 1/2 tsp sugar
• 3 tbsp annatto oil
• 2 cups water
• 2 tbsp margarine
• Salt, to taste
• 4 pork chops
• 2 eggs, beaten
• 1 cup all-purpose flour
• 1/8 tsp baking powder
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 cup cooking oil
• 4 cups cold water
• 1/4 cup salt
• 4 dried bay leaves

How to cook Java Rice with Pork Chop

1. 1.Dissolve salt and bay leaves in cold water, add pork chops, cover, and refrigerate for 7 hours. Drain before coating.
2. 2.Boil washed rice and water with the Pork Cube. Cover and cook over low-medium heat until done, then cool completely.
3. 3.Heat annatto oil and margarine; sauté garlic and onion until soft. Stir-fry cooled rice 2 minutes, then season with turmeric, sugar, and salt.
4. 4.Mix flour, baking powder, onion powder, and garlic powder in a bag. Coat each chop, dip in egg, then coat again.
5. 5.Fry pork chops over medium heat until golden brown on both sides and cooked through. Serve each with Java rice.