- 1 cup rice
- 1 cup Orzo (rice shaped pasta)
- 2 clove garlic chopped
- 1/2 onion chopped
- 1/2 pound mushrooms sliced
- 3 strips bacon chopped
- 2 1/2 cups stock or water
- salt & pepper
- 2 pork chops
Fry the bacon until almost crisp and reserve. Saute the garlic and onion for 4 minutes. Turn up the heat and add rice and orzo. Stir frequently until fragrant (4-5 min). Add stock, mushrooms, bacon, salt and pepper. Bring mixture to simmer. Place your smoke pork chops in center and arrange asparagus. Place in 400 over for approx 40 minutes. Let sit covered for 10 minutes before serving.
The Berkshire Pork is something special. With a kiss of smoke it was GENIUS. Asparagus and rice just kicked it up a notch. The (Smo-Kit) Smokin Tex did the job. I am glad nobody bought it. I am going to bring it to a tailgate party and kick some dishes up to a new level.
Today's Asparagus was from Zukerman's farm. Chris was back and he Rocks! We were glad to see him. He has been absent for a little while because of a health detour. Chris and I will be watching the Asparagus eating contest at the Asparagus Festival. Hope to see you there.
Holy crap that looks great. Am so HUNGRY.
Hay, how low will that smoker go?
It has three settings. Low, Med, High. I have not measured the heat level yet. I will report back later.
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