spanish pork chops
- Categories
- Pork
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 6 | Pork chops |
| 1 can | Stewed toms, Mex style -- |
| Lg | |
| 1 cup | Rice -- uncooked |
| 6 slices | Cheddar cheese |
| ½ cup | Water |
| ½ cup | Green pepper -- diced |
| 6 | Onion slices |
| ½ teaspoon | Cumin -- opt |
| 2 teaspoons | Chili powder |
In 9x13 pan place rice, tomatoes, gr pepper, water, chili powder, cumin. Mix well. Place chops on top. Top each chop with an onion slice. Bake 325 for glass pan, 1 hr, covered. Remove from oven and place a slice of cheese on each chop. Return to oven, uncovered, if not all liquid is absorbed, and bake 10 mins or until cheese is melted. Best if made the day before and refrigerated.
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