OK, either I’m getting lazy, old (nah) or there are just too many exciting things to do in the summer for me to spend long hours in the kitchen. (I know you can’t believe I am actually writing this down for the entire culinary world to read. But none-the-less, it’s true! Patti Carr, the person who loves to cook more than attending hot yoga kick-boxing classes, avoids long hours in the kitchen at this time of year as if the area was plague infested. And if truth be known, I don’t even appreciate going to the grocery store when it’s beautiful outside.)

But, as crazy as it sounds, it’s usually summer when I come up with some of my best recipe ideas. My inventive juices really start to flow, when, like yesterday morning, I knew I was going to be busy all day long. (I wanted to watch at least 2 of the World Cup games, grout a mosaic piece, and post my recipe for Hunk of Beef Chili on this blog.)

So, not having the time or inclination to drive to the grocery store, I paid a visit to my local freezer to see what delectable ingredient presented itself to me. What I found were 2 thick pork chops. I immediately placed the chops on defrost mode.

So while I was grouting my new vase, I thought about how I could prepare these 2 little beauties. I knew I had about 20 minutes to do my prep work, and that whatever concoction I came up with had to include about 2 hours in the oven while I watched the US/Ghana game that started at 3:00pm. (We won BTW!) I also knew that Mr. C. had to be out of the house by 6:00pm for an evening rehearsal. So that left me almost no time after the match to do any real cooking. (Does this time pressure thing I’m describing sound all too familiar? If so, this is the recipe for you!)

So I came up with this simple and pretty darn tasty recipe. Like many of the dishes I dream up, this one includes fairly simple ingredients. And yes, there is the little step of baking the chops for 2 hours and 15 minutes.  So for many of you this recipe is probably not going to help you out on a weeknight. But come Saturday or Sunday, between doing loads of laundry, changing all the bed linen, cleaning the bathrooms, etc. etc., find a few minutes to whip up this dish and tuck it safely in the oven while you continue slaving away. Then when all your work is done (like housework is ever really done!), whip up a simple salad, pull the chops and rice out of the oven, slice up a crunchy baguette, open a bottle of nice wine, and look like the local hero to your family and friends. And, if by some unforeseen chance your family and friends start calling you “Martha”, take it as a compliment. Of course, if your name actually is Martha, then that’s a whole different matter. I have no advice if that’s the case. Enjoy!

• 1 T. extra virgin olive oil
• 2 thick bone-in pork chops
• kosher salt
• freshly ground black pepper
• 1 can mushroom soup
• ¾ c. water
• ½ c. low fat sour cream
• ½ c. chopped onion
• 1 tsp. Worcestershire sauce
• 1/3 c. Madeira
• ¼ tsp. dried thyme
• slightly rounded ½ c. uncooked brown rice
• paprika

Heat the oil in a medium sized covered fry pan. Pat the pork chops dry with paper towels and sprinkle lightly with salt and heavily with pepper. Fry the chops until golden brown on both sides. Meanwhile, combine the soup, water, sour cream, onion, Worcestershire, Madeira, thyme, and brown rice. When the chops are brown, pour the rice mixture over the chops. Cover the pan and bake in a pre-heated 275 degree oven for 2 hours. Remove the lid, sprinkle with paprika, and return uncovered to the oven for 15 more minutes. Remove from oven and cool for about 4 minutes before serving.

Note: this recipe can easily be doubled, tripled ad nauseam……………..