Yield: 6 servings
Measure | Ingredient |
---|---|
1¾ cup | Water |
1½ cup | Rice |
2 slices | Bacon |
2 \N | Eggs, beaten |
2 tablespoons | Water |
3 tablespoons | Soy sauce |
¼ cup | Sliced green onions with tops |
4 \N | Pork chops |
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)