2 Tbsp butter
2 bone-in pork loin chops ( ¾” thick, 7 to 8 oz each)
2-3 Tbsp Jalapeno Gourmet Dip Mix
1/2 Cup thinly sliced yellow onion
1 Cup of chicken broth
1/4 cup heavy whipping cream
1/2 cup uncooked rice
In a 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook pork chops 4 to 6 minutes, turning once, until they are browned on both sides. Using tongs, transfer to plate.
Add the remaining tablespoon of butter to the skillet and melt over medium heat. Add the onion and cook 2 to 3 minutes, stirring frequently until the onion softens.
Then stir in the broth, whipping cream and Jalapeno dip mix and heat to boiling while stirring.
Add in the rice and return to boiling. Place the pork over the rice then reduce the heat to low; cover and simmer 20 to 25 minutes or until most of the sauce is absorbed, and the pork is fully cooked.