"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for PORK CHOP CASSEROLE, by Edna Owen, is from Edna's Clippings,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 loin pork chops 1/2 inch thick 1 tbsp butter 1/2 c chopped onion 1 1/2 c pkg pre-cooked rice 1 1/2 c water 1 c diced peeled tart apples 1 c diced orange sections 1 1/2 tsp grated orange rind 1/8 tsp pepper 1/8 tsp poultry seasoning
Trim excess fat from chops and brown quickly in butter in a large skillet. Remove chops from skillet; add onion and saute in pan drippings. Place in a lightly greased shallow 2 quart casserole. Add remaining ingredients; mix well. Arrange pork chops on rice mixture. Cover and bake at 350º for about 45 minutes.
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