"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Savory Skillet Chops with Vegetables, by Angie Glenn, is from SHARING OUR BEST,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 to 6 pork chops (or boneless pork tenderloin) 1 c. chopped onions 1 #303 can tomatoes and juice (approx. 1 qt.) 2 tsp. salt 1/4 tsp. thyme 3/4 c. uncooked white rice 1 tsp. salt 2 c. water 1 c. whole kernel yellow corn
Brown chops. Add onions. Drain juice from tomatoes and add water to make 1 cup. Pour over chops. Add salt, pepper and thyme. Cover and simmer 30 minutes. Stir in rice and add 1 tsp salt. Pour in 2 cups water and bring to a boil. Turn down heat and simmer 25-30 minutes or until rice is tender. When rice is done, stir in corn. Break up the tomatoes and arrange over pork chops. Cover and simmer about 10 minutes to heat corn. Add water if necessary. Serve at table from skillet.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.