| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Main dish, Casseroles, Pork/ham | 2 | Servings |
INGREDIENTS
| 2 | Pork loin chops | |
| Marjoram; to taste | ||
| 1/2 | lg | Onion |
| Pepper; to taste | ||
| 1 1/2 | c | Boiling water |
| 8 | oz | Stewed tomatoes; Contadina Mexican |
| 2 | Beef bouillon cubes | |
| 1 | Rings green pepper | |
| 1/2 | c | White rice; uncooked |
| Jalapeno peppers; to taste |
INSTRUCTIONS
Preheat oven to 350 degrees. Cut slices from center of onion; reserve. Dice rest of onion. Brown chops on both sides in large skillet . Remove chops from pan; lower heat. Brown diced onion in the same skillet. Add water and bouillon cubes; stir until cubes are dissolved. Add rice, diced onion, marjoram and pepper; stir well. Pour mixture into a cassole dish. Place chops on rice, topping each with a slice of onion, a tomato and a pepper ring. Pour on rest of stewed tomatoes. Cover and cook 45 minutes or until meat and rice are tender. Recipe By : Julia Cici Posted to MC-Recipe Digest V1 #310 Date: Mon, 25 Nov 1996 02:29:54 -0600 From: "Julia P. Cici" <jcici@mcg.net>
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