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Pork Chop Casserole Recipe

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This recipe for Pork Chop Casserole, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Mobley Whitley
Added: Friday, June 15, 2007


4 pork chops, 3/4" thick
3 cups boiling water
6 bullion cubes
1 c. uncooked rice
1/2 c. diced celery
dash Tabasco
1 t. salt
1/4 t. pepper
4 thick slices of onion
4 thick slices of tomato
4 thick slices of green pepper

TURN TEMPERATURE CONTROL KNOB ON ELETRIC SKILLET TO 360 and preheat skillet. Brown 4 pork chops, on both sides and remove. Turn knob to simmer. Pour into skillet 3 cups boiling water. Add bouillon cubes and stir until dissolved. Add rice, celery, Tabasco, salt and pepper and stir well.
Place chops on rice and top each with a onion, tomato, green pepper ring. Cover, cook 45 minutes, or until meat and rice are tender. Add more water, if necessary, to prevent rice from sticking. Make 4 servings.




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