Yield: 4 servings
Measure | Ingredient |
---|---|
4 eaches | Pork chop, 1 1/2 inches thick |
2 cups | Peppery Rice |
1 each | Egg, beaten |
1 cup | Flour |
1 teaspoon | Cayenne pepper |
1 teaspoon | Onion powder |
½ teaspoon | Black pepper |
½ teaspoon | Sage |
½ teaspoon | Dried thyme leaves |
Preheat oven to 400 degrees F. Spray a baking sheet with no-stick cooking spray. Prepare pork chops by cutting in horizontally to the bone. Stuff with ½ cup peppery rice. Place egg in a medium shallow dish. Combine remaining ingredients in a medium shallow dish. Dip pork chops in egg then flour mixture. Place on baking sheet. Bake for 1 hour or until pork is thoroughly cooked. Serves 4. Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle
Submitted By SHARON STEVENS On 11-12-94