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Vidalia Onion Pork Chops with Spanish Rice Recipe

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This recipe for Vidalia Onion Pork Chops with Spanish Rice is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. cooking oil
4 1-inch thick loin pork chops
4 1-inch thick slices Vidalia onion
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. ground black pepper
3/4 C. chopped green pepper
2 large cloves garlic, chopped
1-2 tsp. chili powder
1/8 tsp. cayenne pepper
12 ozs. Tomato sauce
1 C. raw white rice
1 can undiluted chicken broth

Directions:
Directions:
Heat oil in a heavy skillet and brown shops on both sides. Remove and place in a greased, shallow casserole dish. Sprinkle chops with oregano, basil, thyme, salt and pepper. Set aside. Reheat skillet and sauté green pepper and garlic in pork chop drippings. When pepper begins to loose its bright green color, add rice, tomato sauce, cayenne, chili powder and chicken broth. Stir well and remove from heat. To assemble: Place one onion slice on top of each pork chop. If desired, sprinkle with more cayenne, salt, pepper or chili powder. Pour tomato-rice sauce over all and cover casserole securely. Bake in a pre-heated 350 degree oven for about 45 minutes or until chops and rice are tender. Check casserole several times and stir. If it seems to dry, add water or chicken broth. Serves 4.

 

 

 

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