Key West Pork Chops Recipe


MethodMain Ingredient


 Salad oil3 Tablespoon
 Lean pork chops6
 Raw rice1 1⁄2 Cup (24 tbs)
 Salt To Taste
 Onion6 Large, slices
 Lime6 , lemon slices
 Chili sauce6 Tablespoon
 Tomato juice/Water3 Cup (48 tbs)
 Tabasco sauce1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3443 Calories from Fat 724

% Daily Value*

Total Fat 81 g125.3%

Saturated Fat 13 g64.8%

Trans Fat 1.1 g

Cholesterol 600.4 mg

Sodium 1465.4 mg61.1%

Total Carbohydrates 446 g148.8%

Dietary Fiber 40.2 g160.9%

Sugars 109.5 g

Protein 238 g475.5%

Vitamin A 74.4% Vitamin C 540.1%

Calcium 74% Iron 91.6%

*Based on a 2000 Calorie diet


1. Preheat oven to moderate (325° F.).
2. In a Dutch oven, heat the oil, add the chops and brown on both sides. Remove the chops and drain off all but four tablespoons of the fat. Stir in the raw, dry rice, coating all the grains with fat. Arrange the chops on top and sprinkle with the salt.
3. Place a slice of onion, a slice of lime and a spoonful of chili sauce on each chop. Add the tomato juice and Tabasco, cover closely and bake until the chops are tender, about one hour.