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Rice and Porkchops Recipe

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This recipe for Rice and Porkchops, by , is from The Shartle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marge Griep
Added: Thursday, October 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Porkchops
2 Tbs uncooked rice per chop
1 slice onion
1 slice green pepper
1 can whole tomatoes

Directions:
Directions:
Brown porkchops (flour first). In a casserole dish, put 2 Tbs rice on each one (do not use minute rice)
then a slice of onion and a slice of pepper. Pour the can of whole tomatoes over the top. Bake with a cover, for 1 hour at 350. Be sure and keep rice covered with the tomato liquid.

 

 

 

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