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Key West Pork Chops (from the New York Times Cookbook) Recipe

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This recipe for Key West Pork Chops (from the New York Times Cookbook) is from Bonnie's Book of Recipes, 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:  
3 T salad oil
6 lean pork chops
1 cup raw rice
Salt to taste
6 large onion slices
6 lime or lemon slices
6 T chili sauce
2 cups tomato juice
1 1/2 t. Tabasco sauce
Directions:
Directions:
Preheat oven to 325 degrees.

In a dutch oven, heat the oil, add the chops and brown on both sides. Remove the chops and drain off all but 4 T fat. Stir in raw, dry rice, coating all the grains. Arrange the chops on top and sprinkle with salt, if wanted. Place a slice of onion, a slice of lemon or lime, and a tablespoon of chili sauce on each chop. Add the tomato juice and Tabasco. Cover closely and bake until the chops are tender, about one hour.

 

 

 

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