Pot Roasted Neck Chops with Rice

09 July 2014

Ingredients:

4 neck chops, tenderized

rice, to preference

salt, pepper

oregano

juice of 1 lemon

a little olive oil

water, enough to cover

 

Directions:

Preheat oven to 200°C. Rinse the rice and pick out any rocks or bad grains. Completely cover the bottom of your roasting pot with rice. Place the tenderized pieces of meat atop the rice. Sprinkle on the spices and then drizzle on the lemon juice and a little olive oil. Fill pot with water so that the meat is completely submerged. Cover and bake for 20 minutes. Remove the cover and keep the dish in the oven to cook for a few minutes more, until the water is gone and the meat is soft. If the water disappears before the meat is fully cooked, add more water. Serve with ouzo or zivania.

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