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Pork Chops with Rice Recipe

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This recipe for Pork Chops with Rice, by , is from Ross Family Cookbook "Past & Present", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Molly Kephart
Added: Tuesday, June 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
pork chops with or without bone
2 c. rice, cooked
stewed tomatoes
onions, sliced
can of tomato juice if you want more tomato flavor

Directions:
Directions:
Heat oven to 425F. Brown the pork chops in a frying pan. If you fry them until you don't see anymore blood, then cooking time in the oven will be less. In the bottom of a 9 x 13 pan spread the rice and mix it with most of your tomatoes. Add the tomato juice with the rice and stewed tomatoes if you want more tomato flavor. If you want some tomatoes for on top of the pork than save about 1/4 of them out. After you have the rice spread out and the pork chops browned, place the pork chops on top of the rice and layer an onion slice and the rest of the tomatoes on top. You can also place some onions around on the rice if you want more onion flavor. Cover with foil. Cook for 1 hour.

Number Of Servings:
Number Of Servings:
Depends on how many pork chops you use. At least one per person.
Preparation Time:
Preparation Time:
About 30 minutes depending on what kind of rice you use and how long it takes to cook.
Personal Notes:
Personal Notes:
If you cooked the pork chops til no longer pink, then your cook time could be less. I like to cook it for an hour so all the flavor can get blended all through. If you use boneless pork chops than the cook time will be less. I would say not more than 30 minutes. You do not want your pork to be dried out.

 

 

 

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