Pork chops with onions and rice
Method
Peel the onion and cut it into 1 cm rings.
Cook the rice in a pan of boiling salted water.
Take a large, deep frying pan and heat the olive oil over a medium heat.
Add the onions, season with salt and pepper and sauté lightly.
Season the chops with salt and pepper and add them to the pan.
Leave each side to sauté for 2-3 minutes and add the wine.
Keeping the heat medium, cook the chops, turning every so often, until they have absorbed the wine.
When they look ready, lower the heat and brown them for 2 minutes.
Remove the chops and half the onions from the pan.
Drain the rice and add it to the pan. Mix it well with the juices and the onions that remain.
Serve immediately, sprinkling the rice with freshly grated Parmesan.