Combination Cooking Method: Pork Chops with Rice
Today students demonstrated their knowledge of cooking methods by making pork chops with rice.
They sauteed the onions, dry fried the pork chops, boiled broth and rice, and simmered. It was a great mix of cooking methods.
Each group made two pork chops and 1 dry cup of rice. They had generous helpings and we still had leftovers.
My second hour of Foods students came after lunch so they cooked only half the rice.
Students from the before-lunch class declared that the pork and rice was better than school lunch. I pointed out to them that it cost even less than school lunch. Total supplies per kitchen were less than $2.
I used this recipe and adapted it for classroom use. I cut back on the number of pork chops and used broth cubes. Students had the option to add leftover celery from our soup lab.
These students were missing a group member so they each enjoyed their own pork chop.