Rice with sausages, dumplings with potatoes and chops

Rice with Sausages, Dumplings with Potatoes, and Chops Recipe

Ingredients:

For the Rice with Sausages:

• 1 cup long-grain rice
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 sausages (smoked or Italian), sliced
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

For the Dumplings with Potatoes:

• 2 cups mashed potatoes (about 3-4 medium potatoes)
• 1 egg
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 tbsp butter
• 1/4 cup breadcrumbs
• Fresh chives for garnish

For the Chops:

• 4 pork chops, bone-in or boneless
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 tbsp Dijon mustard
• Fresh thyme for garnish

Instructions:

1. Preparing the Rice with Sausages:

1. Cook the Rice:
   • In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
   • Stir in the diced bell pepper and cook for 2-3 minutes until softened.
   • Add the rice to the saucepan and cook for 2 minutes, stirring to coat the rice with the oil and vegetables.
   • Pour in the chicken broth and add the paprika, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
   • In a separate pan, cook the sliced sausages over medium heat until browned, about 5-7 minutes. Stir the cooked sausages into the rice.
   • Fluff the rice with a fork and garnish with fresh parsley.

2. Making the Dumplings with Potatoes:

1. Prepare the Mashed Potatoes:
   • Peel and quarter the potatoes, then place them in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and mash the potatoes until smooth.
   • In a large bowl, combine the mashed potatoes, egg, flour, salt, and pepper. Mix until a soft dough forms. If the dough is too sticky, add more flour as needed.
2. Form the Dumplings:
   • Using your hands, shape the dough into small dumplings, about the size of a golf ball.
   • In a large pot of boiling salted water, gently drop the dumplings into the water. Cook for 5-7 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
3. Finish the Dumplings:
   • In a skillet, melt the butter over medium heat. Add the breadcrumbs and cook until golden brown, about 3-4 minutes.
   • Toss the cooked dumplings in the breadcrumb mixture until well coated. Garnish with fresh chives.

3. Preparing the Chops:

1. Season the Chops:
   • Season the pork chops with salt, pepper, dried thyme, and dried rosemary on both sides.
2. Cook the Chops:
   • In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chops from the skillet and set aside.
3. Make the Sauce:
   • In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
   • Stir in the heavy cream and Dijon mustard, and cook for 2-3 minutes until the sauce thickens slightly.
4. Serve the Chops:
   • Return the pork chops to the skillet and spoon the sauce over them. Cook for an additional 2 minutes to warm through.
   • Garnish with fresh thyme.

4. Serving:

• Serve the pork chops with the rice and sausages on one side and the dumplings on the other. The rich cream sauce from the chops pairs wonderfully with the savory rice and the buttery dumplings, creating a hearty and comforting meal.

This combination of flavors and textures offers a satisfying and balanced meal, perfect for a cozy dinner with family or friends.