"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pork Chop and Rice Bake, by , is from From My Kitchen To Yours,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 pork chops, about 3/4-inch thick Oil Salt and pepper 2 cups chicken broth 1 cup uncooked rice 1 onion, chopped 1 tomato, diced
In a skillet brown pork chops with a small amount of oil. Transfer chops to a shallow baking dish and sprinkle with salt and pepper. Pour chicken broth over chops and add rice, onions and tomatoes. Cover and bake at 350-degrees for about 45 minutes to 1 hour. Pork chops and rice should be tender and liquid absorbed.
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