Pork chops & fried rice**
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Water |
| 1½ | cup | Rice |
| 2 | slices | Bacon |
| 2 | Eggs, beaten | |
| 2 | tablespoons | Water |
| 3 | tablespoons | Soy sauce |
| ¼ | cup | Sliced green onions with tops |
| 4 | Pork chops | |
Directions
In saucepan, bring the water to a boil (may need more water). Stir in rice and boil 20 minutes.
In skillet, cook bacon until crisp. Remove bacon and crumble, reserving 2 Tbsp. drippings. Set aside.
In bowl, combine eggs and the 2 Tbsp. water. In the skillet, cook eggs in 1 Tbsp. reserved drippings. Add drained rice, bacon, onion and the 3 Tbsp. soy sauce to eggs; mix well. Turn into a greased 1½ quart casserole.
In skillet, brown the chops in 1 Tbsp. drippings. Arrange chops atop rice mixture; brush with additional soy sauce. Bake, tightly covered, in a 350 degree oven for about 40 minutes or until chops are tender.
Posted by: Debbie Carlson (D.CARLSON - GEnie)