Pork Chops, Rice Creole

15 ingredients
9 steps

Ingredients

  • 6 pork shoulder chops
  • 1 Tbsp. fat
  • 2 onions
  • 1 clove garlic, minced
  • 2 1/2 c. hot water
  • 1 can condensed tomato soup
  • 1/4 c. diced celery
  • 1/4 c. chopped green onion
  • 1/2 green pepper
  • 2 Tbsp. chopped parsley
  • 3/4 c. raw rice
  • pepper
  • 1 tsp. salt
  • 1/2 bay leaf, crushed (optional)
  • pinch of thyme and marjoram (optional)

Directions

  1. 1
    Season pork chops well on both sides with salt and pepper. Brown well in hot skillet.
  2. 2
    Remove chops and drain off all but 1 tablespoon fat.
  3. 3
    Slice 2 onions and brown with garlic, minced in the fat.
  4. 4
    Add hot water to the pan and condensed tomato soup.
  5. 5
    Add chopped green onion tops, if you have them (or use extra onion at point mentioned), diced celery, chopped green pepper, chopped parsley and raw rice.
  6. 6
    Season with salt, pepper, bay leaf, thyme and marjoram.
  7. 7
    Mix well and pour over chops in casserole.
  8. 8
    Cover and bake in moderate oven at 350° for 1 1/4 hours or until meat and rice are tender.
  9. 9
    If rice becomes dry toward end of baking time, add a little hot water.

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