Pork Chops With Rice – We Love God!

Our challenge is to stay up with the time, to serve our generation, yet in no way alter the truths of His Word. Styles and methods change and must be kept up to date. But truth? It is timeless. Not subject to change… We are to be willing to leave the familiar without disturbing the essentials. To minister effectively the church must wake up to what changes…and what doesn't… The church that sits around frowning at the future, doing little more than polishing yesterday's apples, will become a church lacking in relevance and excitement. At the same time, the church that softens its stand theologically and alters Scripture to fit the future's style, will lose its power.

Charles Swindoll

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Meat	4	Servings

INGREDIENTS

4		Pork chops
1/4	c	Soy sauce
1	c	Water
1	c	Uncooked rice
1	c	Cream of mushroom soup

INSTRUCTIONS

Brown pork chops. In saucepan, simmer the soy sauce, rice, soup and
water for 8 minutes. Pour into a baking dish. Place pork chops on top
of rice. Bake at 350    degrees for 45 minutes.  From a collection of
my mother's (Judy Hosey) recipe box which  contained lots of her
favorite recipes, clippings, etc.  Downloaded  from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“Have you thanked God today?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 188 Calories From Fat: 41 Total Fat: 6.9g Cholesterol: 61.4mg Sodium: 1023.3mg Potassium: 856.6mg Carbohydrates: 30.9g Fiber: <1g Sugar: 1.2g Protein: 22.7g