"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Chop Onion Rice Bake Recipe

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This recipe for Pork Chop Onion Rice Bake, by , is from Something I Threw Together - Favorite Recipes From Leola Hinton's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Glenda Hinton
Added: Sunday, September 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 pork chops ( thick)
2 tbsp "drippings"
1 cup uncooked rice
1 pkg dry onion soup mix
1 4 oz can sliced mushrooms
2 tbsp diced pimento
hot water

Directions:
Directions:
Brown chops in "drippings". Spread rice in bottom of 13 X 9 inch baking dish. Reserve 1 tbsp onion soup mix. Sprinkle remaining soup mix over rice. Drain mushrooms, reserve liquid. Put mushrooms and pimento over rice. Put chops on top and sprinkle with reserved soup mix. Add hot water to mushroom liquid to make 3 cups and add to mixture. Cover and bake at 350 degrees for 45 to 60 minutes. Uncover for last 10 minutes.

Personal Notes:
Personal Notes:
"Drippings" used to be found in every kitchen. Now we would probably worry about a plumbing failure when we hear the term. Bacon fat was a typical source of "drippings", now banned by the American Heart Association.

 

 

 

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