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Pork Chop Onion-Rice Bake Recipe

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This recipe for Pork Chop Onion-Rice Bake, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bob & Fran Dreyer
Added: Thursday, July 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 thick pork chops
1 cup uncooked rice
1 envelope Lipton Onion Soup Mix
1 4oz can sliced mushrooms
2 tablespoons diced pimiento
hot water

Directions:
Directions:
Brown chops in skillet. Spread rice in bottom of 13"x9" dish. Reserve 1 tbsp. of seasonings from envelope of onion soup mix and sprinkle remaining seasonings and bits of onion over rice. Drain mushrooms, reserving liquid and distribute mushrooms and pimiento over rice. Add hot water to reserved mushroom liquid to total 3 cups liquid and pour over rice. Arrange browned chops on top of rice and sprinkle with reserved seasonings. Cover tightly with foil and bake in a 350 F oven until tender, about 45 minutes to 1 hour, depending on the thickness of chops. Remove foil and cook 10 minutes longer.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I got this recipe in 1971 from the Chattanooga News-Free Press and it is still a favorite.

 

 

 

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