Pork Chops Rio Grande Recipe
Ingredients
| 1 cup Brand Rice | ||
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| 4 lean pork chops | ||
| Onion | 1/4 Cup (16 tbs), diced | |
| Celery | 1/3 Cup (16 tbs), diced | |
| Green pepper | 2 Tablespoon, diced | |
| Canned tomatoes | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Parsley | 2 Tablespoon, minced | |
Directions
Preheat oven to 350°F (177°C).
Cook rice with water and 1 tablespoon butter or margarine according to package directions.
Keep warm.
Brown chops in a large skillet.
Remove chops.
Add onion, celery and green pepper to drippings.
Saute1 until tender.
Add tomatoes, salt and pepper.
Simmer 10 minutes.
Place chops in baking dish and sprinkle with salt and pepper.
Top each with mound of 1/2 cup cooked rice.
Pour sauce over all and sprinkle with parsley.
Cover.
Bake for approximately 1 hour.
Just before serving, spoon sauce over chops.
Cook rice with water and 1 tablespoon butter or margarine according to package directions.
Keep warm.
Brown chops in a large skillet.
Remove chops.
Add onion, celery and green pepper to drippings.
Saute1 until tender.
Add tomatoes, salt and pepper.
Simmer 10 minutes.
Place chops in baking dish and sprinkle with salt and pepper.
Top each with mound of 1/2 cup cooked rice.
Pour sauce over all and sprinkle with parsley.
Cover.
Bake for approximately 1 hour.
Just before serving, spoon sauce over chops.
Chef
