| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
2 |
Servings |
INGREDIENTS
| 2 |
|
Center-cut pork chops; at least 1/2" thick |
| 1 |
md |
Onion; sliced 1/4" thick |
| 1 |
cn |
(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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