| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 2 | Servings | |
INGREDIENTS
| 2 | Center-cut pork chops, at | |
| least 1/2" thick | ||
| 1 | Onion, sliced 1/4" thick | |
| 1 | 16-oz tomatoes | |
| 1/4 | c | Rice |
INSTRUCTIONS
Brown pork chops on both sides. Salt and pepper. Cover the chops generously with rice which has been partially cooked (about 5 minutes). Place onion slices on top of the rice, then top with the tomatoes. Cover and cook slowly until chops are tender. The juice from the tomatoes may be poured around the chops and a little water added from time to time. MRS MABEL COLEMAN HOLLY GROVE, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 160
Calories From Fat: 23
Total Fat: 3.4g
Cholesterol: 61.4mg
Sodium: 185.8mg
Potassium: 833.1mg
Carbohydrates: 21.6g
Fiber: 1.9g
Sugar: 4.6g
Protein: 22.2g