Bayou Stroganoff

1. 1

   Heat the oil over medium heat in a 12 inch nonstick skillet that has a lid.

2. 2

   Peel and coarsely chop the onion, adding it to skillet as you chop.

3. 3

   Cook until soft, stirring occasionally.

4. 4

   While the onion cooks, slice the chops (easier if partially frozen) into 1/4 inch strips, adding them to skillet as you cut.

5. 5

   Stir occasionally as you add the strips.

6. 6

   Sprinkle Cajun seasoning over the pork and onions.

7. 7

   Cook, stirring often, until pork is no longer pink, 4-5 minutes.

8. 8

   Raise the heat to high, add the broth and rice, and stir well.

9. 9

   Cover the skillet and bring to a boil, then reduce heat to medium.

10. 10

    Simmer until most of the broth is absorbed, 5 minutes.

11. 11

    Meanwhile, place broccoli in a microwave-safe dish and microwave, covered, on high, for 3 minutes to defrost.

12. 12

    Uncover the skillet and stir in the broccoli and sour cream to blend well.

13. 13

    Cook until heated through, about 1 minute.

No additional tips available.