Pork chops, mexican

Yield: 6 Servings

Measure Ingredient
6 Pork chops
6 tablespoons Rice uncooked
1 slice Onion
1 can Tomato or 2 cups stewed

Arrange chops and onion in casserole. Put 1 tablespoon rice on each chop.

Arrange pieces of tomato on rice. Season with salt and pepper, pour over remaining tomato. Cover tight and bake 1 hour in 350 degree oven.

Recipe By : The Boston Cooking School Cookbook Posted to EAT-L Digest 28 Sep 96 Date: Sun, 29 Sep 1996 22:44:52 -0400 From: Debbie Bone <ssr@...>

NOTES : Entered into Mastercook 9/29/96 by Debbie Bone

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