Pork Chops & Rice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lean pork chops, 1" thick
4 slices onion
1/4-1/2 c. uncooked rice (not instant)
1 large can (1 lb. 13 oz.) whole tomatoes
salt & pepper to taste
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Directions: |
Directions:Preheat oven to 350 º.
Trim any excess fat from chops. Season chops well on both sides with salt and pepper. Brown on both sides in lightly greased hot skillet or baking dish. (If browning in skillet, transfer to baking dish. I use my large square Corning Ware baking dish.) Top each chop with a slice of onion, 1 tbsp. rice, and cover with whole tomatoes. Add any remaining tomatoes and juice to skillet. Pierce each tomato with a fork, so that the juice runs out over the rice. Season with salt. Cover tightly, and bake at 350º for 1-1/2 hours, or until tender. |
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Number Of
Servings: |
Number Of
Servings:4 or 8 (see below) |
Personal
Notes: |
Personal
Notes: This recipe came from "Betty Crocker's New Dinner for Two" Cook Book, which was given to us as a wedding gift. We have modified the recipe a little over the years. We now use large butterflied pork chops, and cut each one in two pieces. This way, you have 8 chops that are smaller, but still plenty for a serving. We also use more uncooked rice (2/3 c.) and more sliced onion and spread both around between the chops. Pour the tomatoes & juice over all the rice. Fill the tomato can about half full of water and add, being sure that all the rice is moistened with the juice, so that it will cook properly. Doing it this way gives you 8 servings or great leftovers!
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