6 Pork chops
6 tb sp uncooked rice
1½ C tomatoes
¼ tsp pepper
2 onions
2 c. water
Sear the pork chops in hot
Back:
frying pan. Place in a
buttered casserole and put
1 tb sp uncooked rice on each
chop. Slice onions on top.
Sprinkle with salt + pepper
and pour tomatoes + hot
water over chops. Bake for 3 h.
1. Sear the pork chops in hot frying pan.
2. Place in a buttered casserole and put 1 Tbsp uncooked rice on each chop.
3. Slice onions on top.
4. Sprinkle with salt and pepper.
5. Pour tomatoes and hot water over chops.
6. Bake at 300F for 3 hours.
Peachy Pork Chops
1 1/2 c chopped onion parsley
1 1/2 c chopped celery pork chops
1/2 c margarine olive oil
6 c dry bread cubes garlic salt
1/2 tsp poultry seasoning 1/4 c peach preserves
1/2 " rubbed sage spread over
1/8 tsp pepper top
1 c 8 oz peaches (drained) + diced
2 eggs
1 c water
1. Sauté onion and celery in margarine until softened.
2. Combine sautéed vegetables with dry bread cubes, poultry seasoning, sage, and pepper.
3. Add diced peaches, eggs, and water; mix until combined.
4. Season pork chops with garlic salt on both sides.
5. Brown pork chops in olive oil over medium-high heat.
6. Place stuffing in a greased baking dish.
7. Arrange browned pork chops over stuffing.
8. Spread peach preserves over the top of the pork chops.
9. Bake at 350°F for 45–60 minutes until pork chops are cooked through.
10. Garnish with fresh parsley before serving.
