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SPANISH PORK CHOPS Recipe

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This recipe for SPANISH PORK CHOPS, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran Rajotte
Added: Sunday, February 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
“Here’s one I forgot about since I was first married. It was very good!”


4 pork chops
2 Tblspns butter or margarine
Rice A Roni
2 ½ cups hot water
1 15 oz. can stewed tomatoes

Directions:
Directions:
In large skillet brown pork chops and remove from skillet. Melt butter in skillet and add rice vermicelli mixture. Cook until vermicelli is light brown. Add hot water, contents of envelope and stewed tomatoes.

Return pork chops to skillet. Bring to boil, cover, reduce heat and simmer for 30 minutes.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This was a recipe I had almost forgotten I had over the years. It was one of my popular recipes during the early years of my marriage. It was easy to prepare, especially for those afternoons when I would come home from teaching school at St. Augustine's in Larchmont at 4 p.m.

 

 

 

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