I got this from Helen and we all liked it. I have made this two times. Marilyn
-----Original Message----- From: Helen Whitehead via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, January 22, 2018 8:30 AM To: cookinginthedark@acbradio.org Cc: Helen Whitehead Subject: [CnD] Baked Pork Chops And Rice tried and True! Baked Pork Chops And Rice Tried And True I made this recently, and this time, I cut the chops up in to bite sized pieces. I liked this method better. I always make notes when making and keeping recipes, because, sometimes, I'll tweak it to what ingredients I have here, or use a substitute for something else I may not have here. I bake this for an hour. I made this on September 25, 2016. It was really good! 6 pork chops 3/4 -inch thick (about 2 lb total) I only had 4 boneless chops 1 t chili powder 1 t salt 1 dsh black pepper 1 c long grain rice raw 1 onion small, chopped (3/4 cup) I chopped up 2 small onions 2 can stewed tomatoes (15 oz) I used a big 796 milliliter can 4 oz cheddar cheese shredded (about 1 c, optional) I didn't bother with the cheese. And I didn't brown the pork chops either. I baked it for an hour at 350. Preheat oven to 350 degree F. Trim fat from chops. Heat fat in a large skillet over medium-low heat until skillet is coated with fat. Discard trimmings. Brown both sides of chops, about 15 minutes total. Transfer chops to a shallow 2-quart oblong baking dish. Sprinkle chops with chili powder, salt and pepper. Evenly layer rice, then onion and stewed tomatoes. Cover tightly with foil. Bake for 1 1/2 to 2 hours or until chops are tender and rice is done. Sprinkle with cheese. Bake 5 minutes longer or until cheese melts. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
