| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 4 | Center Cut Pork Chops | |
| 10 | oz | RO*TEL Tomatoe w/Green Chili |
| 1 | Lg Onion; sliced | |
| 1 | ts | Cumin |
| Seasoned Salt | ||
| Black Pepper | ||
| 1/4 | c | Almonds; sliced |
| 3 | tb | Butter or Margarine |
| 1 | c | Rice |
| 1 | ts | Salt |
| 2 | c | Water |
INSTRUCTIONS
PORK CHOPS ALMOND RICE Sprinkle chops generously with seasoned salt and pepper. Brown in skillet on both sides. Place in casserole dish and top each chop with a large onion slice. Pour tomatoes and chilies over chops. Sprinkle cumin over entire casserole. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 15 minutes longer. Serve with almond rice: Saute almonds in margaring until light brown. Add rice, salt and water. Bring to a boil, reduce heat to low for 15 minutes. Serve with Chops. This recipe was contributed by Harry Anderson of Mobile Alabama to the book "Snake, Rattle, and RO*TEL". From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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