Pork chop-rice casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pork chops; or more | |
| 1 | cup | Dry; raw rice |
| 1 | medium | Onion; chopped |
| 1 | can | (16-oz) Progresso tomatoes |
| 2 | Bouillon cubes | |
| 1 | cup | Hot water |
| 1 | tablespoon | Parsley |
| Salt & pepper to taste | ||
| Minced parsley | ||
| 1 | can | Corn or cut green beans; optional |
| 1 | hour. Serves | |
Directions
Quickly brown pork chops in skillet. Dissolve bouillon cubes in hot water. Spread rice in baking dish; place chopped onions over rice. Cut and place tomatoes over onions. Also use juice from tomatoes. Sprinkle with parsley. Place chops over all. Pour bouillon into frying pan and scrape residue. Pour over chops. Salt and pepper to taste. Bake at 350 degrees for 4.
Note: Corn or cut beans cut be layered between the rice and chops.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .