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Chops for Hungry Chaps Recipe

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This recipe for Chops for Hungry Chaps, by , is from Donna Bobst Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Crooks

Category:
Category:

Ingredients:  
Ingredients:  
6 pork chops
2/3 c uncooked rice
1 c hot water
salt to taste
pepper to taste
1 medium onion, chopped
2 c (1 pound) tomatoes
1 c corn

Directions:
Directions:
Trim fat from pork chops and use this fat for browning chops quickly in large, heavy pot or skillet. Lift out chops and pour off excess fat. Spread rice over bottom of skillet. Add hot water and arrange chops over rice. Salt and pepper to taste. Add onions, tomatoes and corn. Bring to boil, then turn heat down and simmer, covered, about 30 minutes or until rice is tender. Keep moist with more water if necessary.

 

 

 

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